Name: Marbled Chocolate-Pumpkin Muffins
Prep time: 25 min
Cook time: 25 min
Yield: 12
Ingredients: Whole wheat flour - 1 ¼ cups; Ground cinnamon - 1 ½ teaspoons; Baking powder - 1 teaspoon; Baking soda - 1 teaspoon; Ground cloves - ½ teaspoon; Ground nutmeg - ½ teaspoon; Ground allspice - ¼ teaspoon; Salt - ¼ teaspoon; Pumpkin Puree - 1 cup; Pure maple syrup - ½ cup; Plain whole-milk Greek yogurt - ½ cup; Eggs, at room temperature - 2; Unsalted butter, melted and cooled - ¼ cup; Vanilla extract - 2 teaspoons; Dark cocoa powder (such as Hershey's® Special Dark), sifted - ⅓ cup; Dark chocolate chips (Optional) - ½ cup

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Marbled Chocolate-Pumpkin Muffins

1. Whole wheat flour - 1 ¼ cups

2. Ground cinnamon - 1 ½ teaspoons

3. Baking powder - 1 teaspoon

4. Baking soda - 1 teaspoon

5. Ground cloves - ½ teaspoon

6. Ground nutmeg - ½ teaspoon

7. Ground allspice - ¼ teaspoon

8. Salt - ¼ teaspoon

9. Pumpkin Puree - 1 cup

10. Pure maple syrup - ½ cup

11. Plain whole-milk Greek yogurt - ½ cup

12. Eggs, at room temperature - 2

13. Unsalted butter, melted and cooled - ¼ cup

14. Vanilla extract - 2 teaspoons

15. Dark cocoa powder (such as Hershey's® Special Dark), sifted - ⅓ cup

16. Dark chocolate chips (Optional) - ½ cup

How to cook deliciously - Marbled Chocolate-Pumpkin Muffins

1. Stage

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

2. Stage

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

3. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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