Double Chocolate Pumpkin Swirl Muffins

Hi friends! I hope this finds you well. We’re going to do a quickie today because I wanted to get this chocolate pumpkin recipe to you + participate in the Virtual Pumpkin Party that Sara from Cake Over Steak throws every year. And I had an intense craving for some swirly muffins…so here they are! Sending heaps of love and I will have more excitement coming soon, promise!! xoxo

Before We Get Started:

Let’s make some swirly muffins, shall we?

Double Chocolate Pumpkin Swirl Muffins | Displaced Housewife

Double Chocolate Pumpkin Swirl Muffins | Displaced Housewife

Double Chocolate Pumpkin Swirl Muffins | Displaced Housewife

Double Chocolate Pumpkin Swirl Muffins | Displaced Housewife

Double Chocolate Pumpkin Swirl Muffins

Makes 14-16 Muffins


For the Muffin

  • 12 tablespoons unsalted butter, melted
  • 1 cup pumpkin puree (not pie filling; 100% pumpkin)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1/2 cup buttermilk
  • 3 teaspoon real vanilla extract
  • ¾ cup plus 2/3 cup all-purpose flour, separated
  • 2 ½ teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 ½ teaspoon sea salt
  • 2 teaspoon cinnamon
  • ¾ teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves
  • 2/3 cup unsweetened cocoa
  • 1 1/2 cups dark chocolate, coarsely chopped
  • Sea salt flakes to sprinkle over the top, optional


  1. Set your oven to 400 degrees F. Make sure you have a rack in the top third of your oven, at least 6 inches from the heat source. Line a standard muffin tin with liners.
  2. In a large bowl mix together the melted butter, pumpkin puree, granulated sugar and brown sugar until well incorporated. Then whisk in the buttermilk, eggs and vanilla until well blended.
  3. In a small bowl whisk together the 3/4 cup of flour, baking powder, baking soda and salt. Pour the flour mixture on top of the pumpkin mixture and blend until just barely combined. Put half of the muffin batter into a small bowl. Add the remaining 2/3 cup flour + cinnamon, allspice, nutmeg, ginger and cloves to one bowl. Add the 2/3 cup unsweetened cocoa + chopped chocolate to the other bowl. Stir both until just combined; do not over mix.
  4. Spoon the batter into the muffin cups, alternating between spoonful’s of chocolate and pumpkin batter, until they are 3/4s full. Try to make it so that the top is ½ chocolate and ½ pumpkin. Use a skewer/chopstick/knife to swirl the pumpkin into the chocolate. Maybe do two swirls and stop…if you do too many you lose the contrast. Place the muffin tin in the freezer for 10 minutes (optional, but gives a bit more lift in the oven).
  5. Bake the muffins for 20-25 minutes on the top rack of the oven or until the muffins spring back when gently pressed in the middle. Let cool in the muffin tin for 20 minutes and then finish cooling on a rack.
  6. Thank you for making these muffins! Be sure to tag me @displacedhousewife #displacedhousewife if you make these!

Sending heaps of love + light!!!

Rebecca xoxo





  • Sara @ Cake Over Steak 2017/11/21 at 6:23 PM

    These are beautiful AND they sound delicious. Thanks so much for this lovely addition to the pumpkin party! xoxo

  • Laura | Tutti Dolci 2017/11/09 at 3:19 AM

    Those swirls are perfection! I want to wake up these beauties tomorrow :)

  • Shauna | Linden & Lavender 2017/10/27 at 7:15 PM

    Just made these today with my girls for their day off school. Fun to make and oh so satisfying with the chocolate! Each girl had her own bowl to mix ;) Happy belated #virtualpumpkinparty !

    • Rebecca Firth 2017/10/28 at 6:46 PM

      Aww, I love hearing that! I’m glad you liked them!!! xoxoxo

  • Traci | Vanilla And Bean 2017/10/27 at 4:42 PM

    Pumpkin and chocolate are the best together! I’m loving these swirley beauties! And the chocolate chunk… well, that just makes any day better. Delicious work my dear! xo

    • Rebecca Firth 2017/10/28 at 6:47 PM

      Thank you Traci! Chocolate chunks make everything better!!! xoxo

  • Brianna Coleman 2017/10/26 at 4:55 PM

    These look DELICIOUS! I am about to make them but had one question:

    If I wanted to use pumpkin pie spice instead of all of the different spices, how much should I use? Like what is the combined measurement of all of those spices?

    Thanks so much!

    • Rebecca Firth 2017/10/28 at 7:00 PM

      Hey Brianna! I have to confess, I don’t use pumpkin spice and I don’t have it in my cupboard — so I can’t give you a good guess. I think you’ll need to play around with it…I looked online and it looks like people use anywhere from 1 teaspoon to 1 tablespoon in a batch of muffins this size. Let us know how it turns out! xoxo

  • Ashley 2017/10/26 at 2:16 AM

    I want one right now! I can’t wait to try the recipe. Thanks!

  • Pika 2017/10/24 at 5:01 PM

    These look so delicious, I’d love to try this recipe and make it a marble cake.

    • Rebecca Firth 2017/10/28 at 6:58 PM

      Hi Pika! If you do that let me know how it turns out!! Sounds gorgeous!! xoxo

      • Pika 2017/11/01 at 5:19 PM

        Made the marble loaf cake yesterday, and it turned out amazing, I just had to adjust the baking temperature and time. It tastes like heaven, I love the spiced pumpkin part and the fudgy chocolate part.

  • Kelsey @ Appeasing a Food Geek 2017/10/24 at 10:42 AM

    Those swirls! So divine! Very excited to try these babes out :) Happy #virtualpumpkinparty! xoxo

  • Mary Ann | The Beach House Kitchen 2017/10/23 at 3:53 PM

    A big old YES to swirly pumpkin muffins Rebecca! They look delish, as does everything that comes from your kitchen. Can’t wait to make some!

    • Rebecca Firth 2017/10/23 at 5:32 PM

      Right?!?! Thank you so much Mary Ann — can’t wait to go look at your post right now!! xoxo

  • Madeline Hall 2017/10/23 at 1:32 PM

    Still haven’t ever made swirled/marbled things because I’ve been intimidated. Thanks for the tips! And I realllyyy wish I had one of these muffins with my coffee right now.. :)

    • Rebecca Firth 2017/10/23 at 1:48 PM

      Hi Madeline!! I was the same!!!! It’s so easy…as long as you don’t space out and add all of the flour at once (which would be soooo easy to do!!)…if you can make it past that step, you got it!! Wish I could share!! xoxo

  • amanda paa 2017/10/23 at 1:23 PM

    So the chopsticks and barely dragging through, that’s how you get swirls to stay! I always overdo mine. :) Pumpkin love to you!

    • Rebecca Firth 2017/10/23 at 1:47 PM

      Hi Amanda!!! Yes to the chopsticks and barely circling the muffin! Much love to you!! xoxo


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