Healthy Marbled Chocolate Pumpkin Muffins
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4.86 out of 5 stars
(47)
Ingredients
12 servings
- 1 cup pumpkin puree
- ½ cup pure maple syrup
- 2 large eggs, at room temperature
- ¼ cup unsweetened almond milk (or milk of choice)
- 1 teaspoon vanilla extract
- 1 ½ cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon allspice
- ½ teaspoon salt
- ¼ cup coconut oil, melted and cooled (or sub melted butter or vegan butter)
- ¼ cup unsweetened cocoa powder
- ½ cup chocolate chips, divided
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Preparation
Step 1
Preheat oven to 350 degrees F. Line a 12 cup muffin tin with liners and spray the inside of the liners with nonstick cooking spray.
Step 2
In a large bowl, mix together pumpkin, maple syrup, eggs, almond milk and vanilla extract.
Step 3
In a separate large bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon, nutmeg, ginger, allspice and salt.
Step 4
Add dry ingredients to wet ingredients and mix until just combined. Next, stir in melted coconut oil.
Step 5
Divide batter in half; adding half of the batter to a seperate medium bowl. Stir in cocoa powder and ¼ cup chocolate chips into one of the batters, mixing until just combined.
Step 6
First spoon a less less than 1 tablespoon of the pumpkin batter into each muffin liner and then spoon 1 tablespoon chocolate batter on top. Repeat until all of your muffin batter is gone.
Step 7
Swirl the batters together with a knife, just about 3-4 times. Don’t go crazy or the batter won’t look nice and swirled.
Step 8
Gently shake your muffin pan back and forth just a few times to even out the batter. Top batter with remaining chocolate chips.
Step 9
Bake for 20-25 minutes until a tester comes out clean. Mine were perfect at 22 minutes. Cool in pan for 10 minutes, then transfer to a wire rack to finish cooling.
Step 10
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