Chocolate Muffins with Pumpkin Cream Cheese Frosting
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
These Chocolate Muffins with Pumpkin Cream Cheese Frosting are sure to please any pumpkin fan, and they’re the perfect sweet treat for any fall occasion.
Chocolate and pumpkin? It may not be a typical combination, but I’m positive I’ve had it somewhere along the way. Once you’ve tried it, it seems so obvious. There’s just something about the cinnamon and other spices combined with the chocolate. But then again, I’d be happy with a chocolate covered stick.
One afternoon, a couple of weeks back, I had a chocolate craving. Earlier that day a tempting pound cake recipe found its way to my computer screen. Sometimes that happens. Random pastries and sweets just pop up, out of nowhere.
So when the chocolate craving hit, with pound cake already on the brain, I decided to try to make my first chocolate pound cake (which can made into muffins too). I’ve had a few chocolate pound cakes over the years. Some of which were quite dry and not very chocolatey. So if I was going to go to the trouble of making something from scratch, and something chocolate, it better be worth the effort and calories.
After searching for a few recipes that looked easy enough and involved ingredients that I had on hand, The Bag Lady’s Favorite Chocolate Pound Cake caught my eye, as well as Hortensia’a Best-Ever Chocolate Pound Cake recipe both from foodnetwork.com. I didn’t have enough flour for one of them and not enough butter for the other, so I settled on merging the two together. For this recipe I decided on muffins but it can easily be split between two loaf pans or one tube pan.
Both called for adding instant coffee but my husband didn’t care for that the last time I used it when baking so I skipped it. I did use Hershey’s Special Dark Cocoa Powder which I think makes this pound cake/muffin recipe extra chocolatey.
The pumpkin? It’s fall y’all and while chocolate cake is mighty fine on it’s own, I wanted to spice it up for fall, so it was topped with a quick cream cheese pumpkin frosting. This frosting could be thickened up if you’d like with more cream cheese, powdered sugar or both. The consistency is more like a spread because of the pumpkin puree but I kinda liked it. It definitely would be excellent on toast, bagels … a leaf (I’m into nature y’all).
I hope you enjoy them!
Chocolate Muffins with Pumpkin Cream Cheese Frosting Recipe
Chocolate Muffins with Pumpkin Cream Cheese Frosting
Merged, melded, and mixed together from Paula Dean’s Chocolate Pound Cake recipe & Hortensia’s Best-Ever Chocolate Pound Cake found on FoodNetwork.com.
- 2 cups all-purpose flour
- 1 cup cocoa (I recommend a dark cocoa, I used Hershey’s Special Dark Cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks (1 cup) unsalted butter, room temperature
- 3 cups sugar
- 2 teaspoons vanilla extract
- 5 eggs
- 1 cup buttermilk
For Pumpkin Frosting:
- 1 stick butter, softened
- 8 oz. cream cheese
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 cup pumpkin puree
- Preheat oven to 325-degrees F.
- Grease muffin pans or line with paper liners.
- Sift together the flour, cocoa, baking powder, baking soda and salt.
- In a separate bowl cream the butter then add the sugar a beat until fluffy.
- On medium speed add one egg at a time to the butter sugar mixer. Don’t over beat, just mix enough to blend well.
- Add vanilla and mix.
- Alternate adding flour/cocoa mixture and buttermilk until combined. Mix well on medium speed for about 30 seconds until smooth.
- Fill muffin tins halfway.
- Bake at 325-degrees F for 15-18 minutes* or until toothpick comes out clean. Be careful not over bake.
- Let cool in muffin pan for about 2 minutes and carefully remove to cool on rack. (It's okay if you go ahead and try one while they’re still warm. You need to test it anyway.)
For Pumpkin Frosting:
- In a bowl beat butter and cream cheese together until smooth.
- Add all other frosting ingredients and mix together on medium speed. Add more powdered sugar or cream cheese for a thicker consistency if desired.
- (I refrigerated the frosting for about 10-15 minutes before icing the muffins which I think helped the frosting to thicken up a tad.)
*If you’re making 2 loaf pans cook for approximately 65 minutes at 325-degrees F or until toothpick inserted in middle comes out clean. Not sure about the time for a tube pan but imagine it would be a bit longer than the two loafs. If you make one in a tube pan, please let me know.
These warmed slightly in the microwave are yum yum!
I absolutely love this idea!!
Have you tried making pumpkin frosting out of store-bought cream cheese frosting and just adding pumpkin?
The pumpkin icing recipe was amazing! I actually thickened it a little with a little bit extra powdered sugar to top pumpkin shaped sugar cookies. It turned out great, but I still want it thicker. Is it possible to make hard icing (when the recipe calls for corn syrup) with the pumpkin purée? I guess I can always experiment.
Mmm, love pumpkin and chocolate together!
Could I use whole wheat flour? I medically have to follow a low glycemic index diet but would love to make these. Could I do half and half?
I’m not well-versed in substituting flours, but I would think whole wheat flour should work just fine.
I like it. I guess I’m going to have to make it soon………uh oh!!
I actually made this as a 3-layer cake: 3 8-inch cake pans baked at 350 for about 30 minutes. I had to double the frosting to get enough for the whole cake. Yum!
Whoa. I bet that was one terrific cake! My favorite chocolate cake ever.
Honestly as rich and awesome as the chocolate flavour is in these. They turned out horrible, with the first batch I had to triple the suggested baking time because they were just soggy. Then for the second round I changed the over temp and still had the same issue. Then getting them out was a major chore.
Hey there! I’m making the chocolate pound cake for your oreo ice cream cake. Just wondering when you use the above recipe to make pound cake, how long do you cook it for? Thanks!
For about 65 minutes, or until done.
Quick question: If I were to make the half recipe of the cake and use only one loaf pan, would the baking time need to be adjusted from the 65 minutes needed for two loaf pans?
No. Same cook time.
For the ice cream cake recipe, if I were to only make 1 loaf cake and cut the recipe in half, would you recommend using 3 eggs or only 2? The eggs are the only ingredient that cannot be halved. Please let me know. Thank you.
Hello! We live in Denver, Colorado at 1 mile+ altitude, and unfortunately the muffins puffed up and collapsed. Is there anything we can do to fix this? Or is it just an altitude thing? Anyways, they still tasted amazing and I love the frosting.
Unfortunately altitude does change things with baking. I’ve dealt with some problems and I’m only at 3,000 feet. There are a variety of things to try. Check out King Arthur for recommendations for high altitude baking: https://www.kingarthurflour.com/learn/high-altitude-baking.html
These were beautiful at 40 minutes into the time then sunken at 55 minutes. I did the 2-9 inch loaf pans. My first cake with dutch cocoa.
Where does it call for the buttermilk? Sorry I’m not seeing it I’m the directions.
Never mind! I read and reread. Saw it when you add the powder mixture to liquids 💖