Healthy Marbled Chocolate Pumpkin Muffins
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
12 muffins
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Calories
198 kcal
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Course
Breakfast, Snacks, Baked Goods
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Cuisine
American
Healthy Marbled Chocolate Pumpkin Muffins
Description
These muffins combine pumpkin puree and cocoa-infused batter to achieve a marbled effect that provides both the natural sweetness of pumpkin and the richness of chocolate. The whole wheat pastry flour contributes a nutty undertone and denser texture, which pairs well with the warm spices of cinnamon, nutmeg, ginger, and allspice. Maple syrup adds moisture and sweetness without refined sugar, while coconut oil lends a tender crumb.
The preparation involves mixing wet ingredients separately from dry, then combining and dividing the batter into two portions. Cocoa powder and chocolate chips are stirred into one portion, and the batters are layered and swirled within muffin liners before baking. The marbling technique ensures a visually appealing and flavorful pairing in each bite.
These muffins work as an on-the-go breakfast or a satisfying snack. They can be adapted into a loaf by baking in a greased pan for longer, resulting in a moist pumpkin chocolate chip bread. Gluten-free substitutions and freezing instructions are available for further customization. The warm spices and chocolate chips provide a comforting flavor ideal for cooler seasons.
Ingredients
- 1 cup pumpkin puree
- ½ cup pure maple syrup
- 2 egg large, at room temperature
- ¼ cup almond milk unsweetened, or milk of choice
- 1 teaspoon vanilla extract
- 1 ½ cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon allspice
- ½ teaspoon salt
- ¼ cup coconut oil melted and cooled, or sub melted butter or vegan butter
- ¼ cup cocoa powder unsweetened
- ½ cup chocolate chips divided
Instructions
- Preheat oven to 350 degrees F. Line a 12 cup muffin tin with liners and spray the inside of the liners with nonstick cooking spray.
- In a large bowl, mix together pumpkin, maple syrup, eggs, almond milk and vanilla extract.
- In a separate large bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon, nutmeg, ginger, allspice and salt.
- Add dry ingredients to wet ingredients and mix until just combined. Next, stir in melted coconut oil.
- Divide batter in half; adding half of the batter to a seperate medium bowl. Stir in cocoa powder and ¼ cup chocolate chips into one of the batters, mixing until just combined.
- First spoon a less less than 1 tablespoon of the pumpkin batter into each muffin liner and then spoon 1 tablespoon chocolate batter on top. Repeat until all of your muffin batter is gone.
- Swirl the batters together with a knife, just about 3-4 times. Don’t go crazy or the batter won’t look nice and swirled.
- Gently shake your muffin pan back and forth just a few times to even out the batter. Top batter with remaining chocolate chips.
- Bake for 20-25 minutes until a tester comes out clean. Mine were perfect at 22 minutes. Cool in pan for 10 minutes, then transfer to a wire rack to finish cooling.
Notes
- You can bake this recipe as a loaf by layering the batters in a greased 8x4 inch pan and baking for 45-55 minutes until a tester comes out clean or with a few crumbs.
- Use a 1:1 gluten free all-purpose flour if a gluten-free version is needed.
- Refer to the full recipe post for tips on freezing and additional preparation advice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 198cal | 10% |
| Carbohydrates | 29.1g | 10% |
| Protein | 3.2g | 6% |
| Fat | 9.2g | 14% |
| Saturated Fat | 6.5g | 33% |
| Fiber | 4.3g | 17% |
| Sugar | 14.2g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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