Description
These Healthy Marbled Chocolate Pumpkin Muffins are a delicious blend of autumn flavors and rich chocolate swirls, made with wholesome ingredients like pumpkin puree, whole wheat pastry flour, and natural sweeteners. Perfectly moist, subtly spiced, and beautifully marbled, these muffins make a nutritious snack or breakfast treat.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- ½ cup pure maple syrup
- 2 large eggs, at room temperature
- ¼ cup unsweetened almond milk (or milk of choice)
- 1 teaspoon vanilla extract
- ¼ cup coconut oil, melted and cooled (or sub melted butter or vegan butter)
Dry Ingredients
- 1 ½ cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon allspice
- ½ teaspoon salt
- ¼ cup unsweetened cocoa powder
- ½ cup chocolate chips, divided
Instructions
- Preheat oven: Preheat your oven to 350 degrees F. Line a 12-cup muffin tin with liners and spray the inside of the liners with nonstick cooking spray to prevent sticking.
- Mix wet ingredients: In a large bowl, combine the pumpkin puree, pure maple syrup, eggs, almond milk, and vanilla extract, mixing until smooth.
- Combine dry ingredients: In another large bowl, whisk together the whole wheat pastry flour, baking soda, cinnamon, nutmeg, ground ginger, allspice, and salt to evenly distribute the spices.
- Combine wet and dry: Add the dry ingredients to the wet ingredients and mix until just combined, taking care not to overmix. Then, stir in the melted and cooled coconut oil until integrated.
- Divide batter: Split the batter evenly into two separate bowls. Stir the cocoa powder and ¼ cup of the chocolate chips into one bowl until well incorporated, creating the chocolate batter.
- Layer batters in muffin tin: Spoon slightly less than 1 tablespoon of the pumpkin batter into each muffin liner, followed by 1 tablespoon of the chocolate batter on top. Continue layering until all batter is used.
- Swirl batters: Using a knife, gently swirl the batters together about 3-4 times per muffin to create a marbled effect without overmixing.
- Even out batter and top: Gently shake the muffin pan back and forth a few times to level the batter. Sprinkle the remaining ¼ cup of chocolate chips on top of each muffin.
- Bake: Bake in the preheated oven for 20 to 25 minutes, testing doneness at around 22 minutes with a toothpick or tester which should come out clean when done.
- Cool: Allow muffins to cool in the pan for 10 minutes before transferring them to a wire rack to fully cool.
Notes
- To make these muffins into bread, layer the batter in a greased 8×4 inch loaf pan and bake for 45-55 minutes or until a tester comes out clean or with just a few crumbs attached.
- To make this recipe gluten free, substitute the whole wheat pastry flour with a 1:1 gluten free all-purpose flour blend.
- See the full post for additional tips, tricks, and freezing instructions for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
