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
Ingredients
- 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
Instructions
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.Step 2
Fold the dry ingredients into the wet ingredients until just combined. Divide the batter in half.Step 3
Add the cocoa powder to one half of the batter and mix until just combined.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.Step 5
Bake until a toothpick inserted into the center comes out clean, 22 to 26 minutes.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.