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How to Make Marbled Chocolate-Pumpkin Muffins - A Step-by-Step Guide

There's nothing quite like a warm, freshly baked muffin to start your day off on the right foot. And when that muffin is a marbled chocolate-pumpkin creation, you know you're in for a real treat. These muffins offer the perfect balance of rich, indulgent chocolate and comforting, seasonal pumpkin, making them a delicious and satisfying choice for breakfast, brunch, or a midday snack.

Not only are these marbled chocolate-pumpkin muffins absolutely delicious, but they also have a beauti...

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Ingredients

  • 1 ¼ cups whole wheat flour
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon salt
  • 1 cup pumpkin puree
  • ½ cup pure maple syrup
  • ½ cup plain whole-milk Greek yogurt
  • 2 eggs, at room temperature
  • ¼ cup unsalted butter, melted and cooled
  • 2 teaspoons vanilla extract
  • ⅓ cup dark cocoa powder (such as Hershey's® Special Dark), sifted
  • ½ cup dark chocolate chips (Optional)

Information

  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 mins
  • Servings: 12
  • Yield: 12 muffins

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  • Whisk together whole wheat flour, cinnamon, baking powder, baking soda, cloves, nutmeg, allspice, and salt in a bowl until thoroughly combined.
  • 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.
  • 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.)
  • 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.)
  • 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.
  • Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

    • Nutrition

    182 cal.

    • Total Fat: 8g
    • Saturated Fat: 5g
    • Cholesterol: 43mg
    • Sodium: 264mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 4g
    • Total Sugars: 11g
    • Protein: 4g
    • Vitamin C: 1mg
    • Calcium: 55mg
    • Iron: 2mg
    • Potassium: 172mg

    Categories

    Breakfast recipes
    Dessert recipes
    Baking recipes
    Chocolate recipes
    Pumpkin recipes