Marbled Chocolate-Pumpkin Muffins
A healthy-ish way to enjoy a tasty--and eye-catching--chocolate and pumpkin muffin! They are even better the next day!
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 1¼ cups whole wheat flour
- 1½ teaspoons ground cinnamon
- 1teaspoon baking powder
- 1teaspoon baking soda
- ½teaspoon ground cloves
- ½teaspoon ground nutmeg
- ¼teaspoon ground allspice
- ¼teaspoon salt
- 1cup pumpkin puree
- ½cup pure maple syrup
- ½cup plain whole-milk Greek yogurt
- 2eggs, at room temperature
- ¼cup unsalted butter, melted and cooled
- 2teaspoons vanilla extract
- ⅓cup dark cocoa powder (such as Hershey's® Special Dark), sifted
- ½cup dark chocolate chips
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.Step 2
Whisk together whole wheat flour, cinnamon, baking powder, baking soda, cloves, nutmeg, allspice, and salt in a bowl until thoroughly combined.Step 3
Whisk together pumpkin puree, maple syrup, yogurt, eggs, and melted butter in a second bowl until thoroughly combined and no lumps remain. Stir 1/2 of the flour mixture into the pumpkin mixture until just combined. Mix in the other 1/2 of the flour mixture and stir until just combined, making sure to not overmix.Step 4
Divide batter evenly between 2 bowls. Whisk cocoa powder into one bowl until just combined. Fold chocolate chips into the other bowl. (Both batters will be somewhat thick.)Step 5
Spoon about 1 tablespoon pumpkin batter and 1 tablespoon chocolate batter into each muffin cup. Continue filling muffin cups, alternating between both batters, until each cup is approximately 3/4 full. Make 2 or 3 swirls in the batter of each muffin with a bamboo skewer or butter knife, holding the muffin liner in place as you swirl. (The chocolate chips may make it difficult but just swirl around them.)Step 6
Place muffins into the preheated oven and bake until a toothpick inserted into the center of the muffins comes out with a few moist crumbs, 19 to 23 minutes. Do not overbake.Step 7
Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.