Chocolate Pumpkin Swirl Muffins
Published Oct. 20, 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.
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.
These are my favorite muffins.
I’ve made this as muffins and as a loaf and it’s my new favorite fall baking recipe. Even my family members who aren’t crazy about pumpkin love this. It works wonderfully as written for muffins. If you’d like to convert this to a loaf, this worked for me: Baked in 6 cup loaf pan at 350 for about an hour. I had enough batter to fill 4 muffin cups on the side so as not to overfill the loaf pan, and it all juuuuust fit without overflowing. Once tester came out dry, I cooled in the pan for 10 minutes, then turned it out to cool completely. I pulled my 4 muffins-on-the-side out after ~20 minutes.