Chocolate Pumpkin Swirl Muffins
Published Oct. 19, 2022
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2cups/256 grams all-purpose flour
- 1tablespoon ground cinnamon
- 1teaspoon baking powder
- ¾teaspoon kosher salt (such as Diamond Crystal)
- ½teaspoon baking soda
- 1cup/200 grams granulated sugar, plus more for sprinkling
- ¾cup/165 grams packed light or dark brown sugar
- ½cup vegetable oil
- 1(15-ounce) can pumpkin purée (about 1¾ cups); see Tip
- 2large eggs
- ¼cup plain whole-milk yogurt
- 1½teaspoons pure vanilla extract
- ½cup/47 grams Dutch-processed cocoa powder, sifted
Nutritional analysis per serving (12 servings)
316 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 53 grams carbohydrates; 3 grams dietary fiber; 32 grams sugars; 5 grams protein; 222 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375 degrees. Line a standard 12-cup muffin tin with paper cups. In a medium bowl, whisk together the flour, cinnamon, baking powder, salt and baking soda. In a large bowl, whisk together the sugars, oil, pumpkin purée, eggs, yogurt and vanilla extract.
- Step 2
Fold the dry ingredients into the wet ingredients until just combined. Divide the batter in half.
- Step 3
Add the cocoa powder to one half of the batter and mix until just combined.
- Step 4
Add alternating scoops of each batter to the muffin cups until you’ve used it all up. Using a butter knife, swirl the batters together without combining them fully. Sprinkle the tops generously with granulated sugar.
- Step 5
Bake until a toothpick inserted into the center comes out clean, 22 to 26 minutes.
- Step 6
Let cool on a wire rack for 10 minutes, then remove the muffins from the pan and let them stand on the rack to cool completely. The muffins will keep for up to 5 days at room temperature, in an airtight container.
- The texture of pumpkin purées vary from brand to brand. Thinner purées will yield more delicate muffins, but they will still be delicious.
Private Notes
Comments
These were delicious and a big hit with my family! I did significantly reduce the sugar as follows: half cup brown sugar & quarter cup of granulated.
Made the following adjustments: cut sugars by about 1/3; added a dash of nutmeg, dash of ginger, and dash of cardamom; used 1/2 whole wheat flour. These are great! Still quite sweet but not overly sweet for an indulgent muffin. Despite the whole wheat flour, they are light and fluffy. I added the chocolate first and then swirled with a skewer, which I twirled around while also mixing. I think 10-12 twirl/mixes is just about right to get a good swirl.
To those that write how this recipe wasn’t great - if you change a baking recipe don’t be surprised if it doesn’t work. Baking is a science and there are ratios for a successful bake. Once that’s established you can riff away. Check your oven temps, too.
My family loves these, and I have made them many times. As others noted, the chocolate batter becomes thicker with the addition of cocoa, and consistently the recipe makes a few extra muffins. I usually roast squash instead of using canned pumpkin purée, but I do use an immersion blender to get it smooth. This last time, I used cottage cheese for the yogurt, which worked out well.
I used fresh puree and added maybe a tablespoon of flour. Since I wanted it to be more pumpkin/ less chocolate I reduced the chocolate batter portion to about 1/4, but added chocolate chips and walnuts. Cream cheese frosting was an amazing addition.
These were perfectly good with only 1/2 cup of granulated sugar. Recommend sprinkling powdered sugar on top after cooled. These were moist in silicon cups, so removed them from the cups to cool all the way.