Double Chocolate Pumpkin Swirl Muffins
Recipe type: Muffins
Cuisine: Breakfast
Serves: 14-16 muffins
For swirly chocolate pumpkin muffins you'll make batter, divide it in 2 and add more flour + spices to one and cocoa powder + chocolate chunks to the other.
  • 12 tablespoons unsalted butter, melted
  • 1 cup pumpkin puree (not pie filling; 100% pumpkin)
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 2 large eggs
  • ½ cup buttermilk
  • 3 teaspoon real vanilla extract
  • ¾ cup plus ⅔ 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
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ½ teaspoon cloves
  • ⅔ cup unsweetened cocoa
  • 1½ 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 ¾ 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 ⅔ cup flour + cinnamon, allspice, nutmeg, ginger and cloves to one bowl. Add the ⅔ 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 ¾s 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.
Recipe by DisplacedHousewife at