Go Back
Print
Pumpkin Chocolate Swirl Muffins
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Pumpkin Chocolate Swirl Muffins
Servings: 24
Ingredients
Pumpkin Muffin Batter - (Adapted from the American club, in Kohler, Wisconsin via Gourmet Magazine)
  • 1 cup sugar
  • 1 1/2 cups all-purpose flour
  • 15 oz can pumpkin
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoons ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
Chocolate Muffin Batter
  • 1 cup all-purpose flour
  • 6 tablespoons unsweetened cocoa powder
  • 1 cup sugar
  • 2 eggs
  • 2/3 cup milk
  • 2/3 cup butter softened
  • 1 1/2 teaspoons baking powder
  • 1/2 tsp baking soda
  • 1 teaspoon vanilla
  • 1/4 tsp salt
Instructions
  1. Preheat your oven to 350 degrees.
  2. Place the pumpkin, oil, eggs, pumpkin pie spice, sugar, baking soda, and salt in the bowl of your mixer and mix on medium until smooth, then turn your mixer to low and mix in the flour until just combined. Then place the mixture into a large bowl.
  3. Clean the mixer bowl and then place the sugar, eggs, baking powder, vanilla, milk and butter into the bowl. Mix on medium/low until smooth. Then turn the mixer to low and mix in the flour and cocoa powder.
  4. Line the muffin pans with the paper liners. Alternate spooning in the pumpkin batter and the chocolate batter into the cups. Fill the cups till they are about 3/4 full. If you like muffin tops like I do, then fill them a bit higher.
  5. Place the pans in the preheated 350 degree oven and bake until puffed and wooden =skewer inserted into the center of a muffin comes out clean, 25-30 minutes. Remove from the oven and let cool on rack for 5 minutes.
  6. Then remove the muffins from the pan and then let them cool till room temperature.