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.
- Serves: 12 persons
- 2cups/256 grams all-purpose flour
- 1tablespoon ground cinnamon
- 1teaspoon baking powder
- ¾teaspoon kosher salt (such as Diamond Crystal)
- ½teaspoon baking soda
- 1cup/200 grams granulated sugar, plus more for sprinkling
- ¾cup/165 grams packed light or dark brown sugar
- ½cup vegetable oil
- 1(15-ounce) can pumpkin purée (about 1 3/4 cups); see Tip
- 2large eggs
- ¼cup plain whole-milk yogurt
- 1 ½teaspoons pure vanilla extract
- ½cup/47 grams Dutch-processed cocoa powder, sifted
Step 1Heat 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.
Step 2Fold the dry ingredients into the wet ingredients until just combined. Divide the batter in half.
Step 3Add the cocoa powder to one half of the batter and mix until just combined.
Step 4Add 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.
Step 5Bake until a toothpick inserted into the center comes out clean, 22 to 26 minutes.
Step 6Let 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.