Chocolate Swirl Pumpkin Muffins
These chocolate swirl pumpkin muffins are the ultimate fall treat that delivers all the cozy seasonal flavors with an indulgent twist. The marbled effect creates distinct flavor zones that allow both the earthy pumpkin and rich chocolate to shine independently while complementing each other perfectly.
Equipment
- 12-cup Muffin Tin
- Paper Liners
- Mixing Bowls
- Toothpick or skewer
- Wire Cooling Rack
Ingredients
Pumpkin Batter
- 1¾ cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp baking soda
- 2 tsp pumpkin pie spice or make your own with cinnamon, nutmeg, ginger, and cloves
- ½ tsp salt
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup granulated sugar can substitute with coconut sugar for a more caramel-like flavor
- ¼ cup light brown sugar packed
- 2 large eggs room temperature
- ½ cup vegetable oil or substitute with melted coconut oil
- ¼ cup milk any variety works, including plant-based alternatives
- 1 tsp vanilla extract
Chocolate Batter
- ¼ cup unsweetened cocoa powder
- 2 tbsp granulated sugar
- 3 tbsp milk
- ½ tsp vanilla extract
Optional Toppings
- ¼ cup mini chocolate chips
- 2 tbsp pepitas pumpkin seeds
Instructions
- Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners or thoroughly grease each cup. Position your oven rack in the center position for even baking.
- In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt until well combined.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, oil, milk, and vanilla extract until smooth and well incorporated.
- Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Stop mixing as soon as no dry streaks remain.
- Transfer 1 cup of the pumpkin batter to a separate medium bowl. Add the cocoa powder, additional sugar, milk, and vanilla extract to this portion. Stir until completely incorporated and the batter is smooth and chocolaty.
- Spoon alternating dollops of pumpkin and chocolate batters into each muffin cup, filling each about 3/4 full. Use a toothpick or skewer to gently swirl the batters together with a figure-eight motion. Limit your swirling to 3-4 passes.
- If desired, sprinkle mini chocolate chips and pepitas on top of each muffin.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
1. Using room temperature ingredients results in better incorporation and texture.
2. Don't substitute pumpkin pie filling for pumpkin puree - they're not the same product.
3. Avoid overmixing the batter which can lead to dense, tough muffins.
4. Limit swirling to 3-4 gentle passes to maintain distinct marbling.
5. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
2. Don't substitute pumpkin pie filling for pumpkin puree - they're not the same product.
3. Avoid overmixing the batter which can lead to dense, tough muffins.
4. Limit swirling to 3-4 gentle passes to maintain distinct marbling.
5. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition
Calories: 235kcalCarbohydrates: 31gProtein: 4gFat: 11gSaturated Fat: 1.5gCholesterol: 31mgSodium: 195mgFiber: 2gSugar: 15gVitamin A: 45IUIron: 8mg
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