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Chocolate swirl pumpkin muffins 1

Chocolate Swirl Pumpkin Muffins

These chocolate swirl pumpkin muffins bring together the earthy warmth of pumpkin with rich chocolate swirls for a marbled masterpiece that defies conventional flavor pairings. Perfect for crisp autumn mornings or afternoon treats, these muffins deliver a moist, tender crumb with the perfect balance of spice and sweetness.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Fall
Servings 12 muffins
Calories 225 kcal

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Toothpick or skewer
  • Wire 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
  • ½ tsp salt
  • 1 cup pumpkin puree not pumpkin pie filling
  • ½ cup vegetable oil or melted coconut oil for a subtle coconut undertone
  • 2 large eggs room temperature
  • ¾ cup granulated sugar or ⅔ cup coconut sugar for a lower glycemic option
  • ¼ cup milk any variety works, including plant-based
  • 1 tsp vanilla extract

Chocolate Batter

  • ¼ cup unsweetened cocoa powder
  • 2 tbsp granulated sugar
  • 3 tbsp milk
  • ½ tsp vanilla extract

Optional Toppings

  • 2 tbsp turbinado sugar for sprinkling
  • ¼ cup mini chocolate chips

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners or generously grease with cooking spray. 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, oil, eggs, sugar, milk, and vanilla extract until smooth and well incorporated.
  • Gently fold the dry ingredients into the wet mixture, stirring just until combined. Do not overmix.
  • In a separate bowl, combine the cocoa powder, additional sugar, milk, and vanilla extract. Stir until you achieve a smooth, glossy chocolate mixture.
  • Transfer about 1 cup of the pumpkin batter to the chocolate mixture and stir until fully incorporated. This creates your chocolate batter.
  • Fill each muffin cup about ⅓ full with the pumpkin batter. Add a tablespoon of chocolate batter to each cup, then top with remaining pumpkin batter until cups are about ¾ full.
  • Use a toothpick or skewer to gently swirl the batters together with a figure-eight motion. Don't overmix – just 2-3 swirls create the perfect marble pattern.
  • If desired, sprinkle turbinado sugar and mini chocolate chips over the tops of the muffins.
  • Bake for 18-22 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Rotating the pan halfway through ensures even baking.
  • Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

For bakery-style domed tops, start with a higher temperature (400°F) for the first 5 minutes, then reduce to 350°F for the remaining time.
If your pumpkin puree seems especially watery, let it drain in a fine-mesh sieve for 20 minutes before measuring.
These muffins freeze well for up to 3 months. Wrap individually in plastic wrap, then place in a freezer bag.
Make ahead: Prepare the batter up to 24 hours in advance and refrigerate in a covered bowl.

Nutrition

Calories: 225kcalCarbohydrates: 31gProtein: 4gFat: 10gSaturated Fat: 1.5gCholesterol: 31mgSodium: 195mgFiber: 2gSugar: 15gVitamin A: 50IUIron: 8mg
Keyword Pumpkin, Chocolate, Muffins, Fall Baking, Marbled Muffins
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