Hard

Marbled Chocolate-Pumpkin Muffins

Name: Marbled Chocolate-Pumpkin Muffins
Prep time: 29 min
Cook time: 43 min
Total time: 72 min
Yield: 4 servings
Ingredients: 1.25 cups whole wheat flour; 1.5 teaspoons ground cinnamon; 1 teaspoon baking powder; 1 teaspoon baking soda; 0.5 teaspoons ground cloves; 0.5 teaspoons ground nutmeg; 0.25 teaspoons ground allspice; 0.25 teaspoons salt; 1 cup pumpkin puree; 0.5 cups pure maple syrup; 0.5 cups plain whole-milk Greek yogurt; 2 eggs , at room temperature; 0.25 cups unsalted butter , melted and cooled; 2 teaspoons vanilla extract; 0.33 cups dark cocoa powder , such as Hershey's® Special Dark; 0.5 cups dark chocolate chips , Optional

Total Time

1h 12m

29m prep · 43m cook

Servings

4 people

Rating

—

Difficulty

Hard

3 views

🥬 Vegetarian ☪️ Halal ✡️ Kosher

A healthy-ish way to enjoy a tasty--and eye-catching--chocolate and pumpkin muffin! They are even better the next day!

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Ingredients

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

Instructions

1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2

Whisk together whole wheat flour, cinnamon, baking powder, baking soda, cloves, nutmeg, allspice, and salt in a bowl until thoroughly combined.
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.
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.)
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.)
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.
7

Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.