Marbled Chocolate-Pumpkin Muffins

Pumpkin Bread

Marbled Chocolate-Pumpkin Muffins

Marbled Chocolate-Pumpkin Muffins
  • PREP TIME
    25 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    45 mins
  • SERVING
    12 People
  • VIEWS
    9

Delight in the captivating swirl of chocolate and pumpkin in these moist and flavorful muffins. A sophisticated twist on a classic treat, perfect for a cozy autumn morning or a delightful afternoon snack.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    27 g
  • Cholesterol
    43 mg
  • Fiber
    4 g
  • Protein
    4 g
  • Saturated Fat
    5 g
  • Sodium
    264 mg
  • Sugar
    11 g
  • Fat
    8 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

Preheat oven to 350°F (175°C). Prepare a 12-cup muffin tin with grease or paper liners. (5 minutes)

02

Step
2 mins

In a large bowl, whisk together whole wheat flour, cinnamon, baking powder, baking soda, cloves, nutmeg, allspice, and salt until well combined. (2 minutes)

03

Step
3 mins

In a separate bowl, whisk together pumpkin puree, maple syrup, Greek yogurt, eggs, and melted butter until smooth and lump-free. (3 minutes)

04

Step
5 mins

Gently fold half of the flour mixture into the pumpkin mixture until just combined. Repeat with the remaining flour mixture, being careful not to overmix. (5 minutes)

05

Step
5 mins

Divide the batter evenly into two separate bowls. Whisk cocoa powder into one bowl until just combined, creating the chocolate batter. Fold chocolate chips into the other bowl, creating the pumpkin batter. (5 minutes)

06

Step
7 mins

Spoon approximately 1 tablespoon of pumpkin batter and 1 tablespoon of chocolate batter into each muffin cup, alternating between the two until each cup is about 3/4 full. (7 minutes)

07

Step
3 mins

Using a bamboo skewer or butter knife, create 2-3 swirls in each muffin, being mindful of the chocolate chips. (3 minutes)

08

Step
23 mins

Bake in the preheated oven for 19-23 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking. (23 minutes)

09

Step
5 mins

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)

For a richer chocolate flavor, use Dutch-processed cocoa powder.
If you don't have Greek yogurt, sour cream can be substituted.
These muffins can be stored in an airtight container at room temperature for up to 3 days.
Add a streusel topping for extra sweetness and texture.

Emmet Shields

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 3.7/ 5 ( 3 Ratings)
Total Reviews: (4)

  • Dortha Von

    Jun 29, 2025

    These muffins were a hit! The marbled effect looked so impressive, and the taste was fantastic.

  • Kailyn Roberts

    Jun 27, 2025

    The recipe was easy to follow, and the muffins turned out perfectly. I will definitely be making these again.

  • Evelyn Morar

    Jun 21, 2025

    I loved the combination of chocolate and pumpkin. They were so moist and flavorful!

  • Neoma Dooley

    Jun 14, 2025

    I substituted the Greek yogurt with sour cream, and they were still delicious! A great recipe for using up leftover pumpkin puree.

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