Marbled Chocolate and Pumpkin Muffins
Beautiful marbled chocolate pumpkin muffins that are surprisingly easy to make! Moist, tender muffins with the flavors of warm spiced pumpkin and rich chocolate that taste as good as they look.
Servings: 12 Servings
Calories: 286kcal
Equipment
Ingredients
- 8 Tablespoons salted butter, melted and cooled slightly
- 1 + ½ Cups canned pumpkin puree
- ¼ Cup buttermilk
- 2 large eggs
- ½ Cup brown sugar (light or dark)
- ½ Cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 + ¾ Cups all-purpose flour
- ¼ Cup unsweetened cocoa powder (used in half the batter)
- ½ Cup semisweet mini chocolate chips + more for topping (used in half the batter)
Instructions
- Preheat the oven to 375°F and line a standard 12-cup muffin tin with muffin liners (or spray with cooking spray) and set aside.
- In a large mixing bowl, whisk together the wet ingredients and sugars until well combined.8 Tablespoons salted butter, melted and cooled slightly, 1 + ½ Cups canned pumpkin puree, ¼ Cup buttermilk, 2 large eggs, ½ Cup brown sugar, ½ Cup granulated sugar
- Slowly whisk in the dry ingredients (NOT the cocoa powder) and mix until JUST combined (a few lumps are ok! Do NOT overmix).1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, 1 + ¾ Cups all-purpose flour
- Divide batter in half by transferring half of the batter to a separate medium-sized mixing bowl. Stir in cocoa powder and chocolate chips into one of the batters, mixing until just combined.¼ Cup unsweetened cocoa powder, ½ Cup semisweet mini chocolate chips + more for topping
- Fill the muffin liners with alternating spoonfuls of each batter (allowing the batters to overlap) until the muffin cups are about ¾ full, dividing the batter evenly between the 12 muffin cups.
- Using a knife, swirl the top layer of batters together gently 2-3 times (don’t get too crazy here or you won’t see the separate colors). Sprinkle extra mini chocolate chips on the tops (optional, but delicious!).
- Bake for 18-22 minutes until a toothpick inserted into the center comes out clean (a few crumbs are ok).
- Let the muffins cool in the muffin tin for a few minutes and then transfer them to a wire cooling rack to cool fully.
Video
Nutrition
Calories: 286kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 287mg | Potassium: 199mg | Fiber: 3g | Sugar: 22g | Vitamin A: 5053IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg
