Chocolate Pumpkin Swirl Muffins

Chocolate Pumpkin Swirl Muffins

These chocolate-and-pumpkin muffins make a perfect breakfast on the go, the two flavors united by a hint of cinnamon. If you’d like to dress them up for a party, start by adding 2 tablespoons of finely chopped chocolate to the chocolate batter before scooping it into the cups and skip the sugar topping. Bake and cool the muffins, then top them with a simple cream cheese frosting: Beat together 8 ounces softened cream cheese, 4 tablespoons room-temperature unsalted butter and 1/2 cup sifted confectioners’ sugar. Spread the frosting liberally on the muffins and top with chocolate sprinkles.
  • Total:
  • Serves: 12 persons



  1. Step 1

    Heat the oven to 375 degrees. Line a standard 12-cup muffin tin with paper cups. In a medium bowl, whisk together the flour, cinnamon, baking powder, salt and baking soda. In a large bowl, whisk together the sugars, oil, pumpkin purée, eggs, yogurt and vanilla extract.
  2. Step 2

    Fold the dry ingredients into the wet ingredients until just combined. Divide the batter in half. 
  3. Step 3

    Add the cocoa powder to one half of the batter and mix until just combined.
  4. Step 4

    Add alternating scoops of each batter to the muffin cups until you’ve used it all up. Using a butter knife, swirl the batters together without combining them fully. Sprinkle the tops generously with granulated sugar.
  5. Step 5

    Bake until a toothpick inserted into the center comes out clean, 22 to 26 minutes. 
  6. Step 6

    Let cool on a wire rack for 10 minutes, then remove the muffins from the pan and let them stand on the rack to cool completely. The muffins will keep for up to 5 days at room temperature, in an airtight container.