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Healthy Marbled Chocolate Pumpkin Muffins Recipe

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4.1 from 6 reviews

These Healthy Marbled Chocolate Pumpkin Muffins combine the comforting flavors of pumpkin and warm spices with a rich chocolate swirl. Made with whole wheat pastry flour and sweetened naturally with pure maple syrup, these muffins are moist, flavorful, and perfect for a nutritious breakfast or snack. The marbled effect is created by swirling cocoa powder batter with pumpkin batter, topped with chocolate chips for extra indulgence.

  • Total Time: 37 minutes
  • Yield: 12 muffins

Ingredients

Wet Ingredients

  • 1 cup (244 grams) pumpkin puree
  • ½ cup (156 grams) pure maple syrup
  • 2 large eggs, at room temperature
  • ¼ cup (60 grams) unsweetened almond milk (or milk of choice)
  • 1 teaspoon vanilla bean paste
  • ¼ cup (56 grams) coconut oil, melted and cooled (or sub melted butter or vegan butter)

Dry Ingredients

  • 1 ½ cups (170 grams) whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon allspice
  • ½ teaspoon salt
  • ¼ cup (20 grams) unsweetened cocoa powder

Additional

  • ½ cup (90 grams) chocolate chips, divided

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and lightly spray the liners with nonstick cooking spray to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, pure maple syrup, eggs, almond milk, and vanilla bean paste. Whisk together until smooth and well incorporated.
  3. Mix Dry Ingredients: In a separate large bowl, whisk together whole wheat pastry flour, baking soda, cinnamon, ground ginger, allspice, and salt until evenly combined.
  4. Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients bowl, stirring gently until just combined. Avoid overmixing to keep the muffins tender. Then stir in the melted and cooled coconut oil until incorporated.
  5. Divide Batter: Divide the batter evenly into two separate bowls. To one bowl, add the unsweetened cocoa powder and half of the chocolate chips (¼ cup) and mix until just combined to create the chocolate batter.
  6. Layer and Swirl Batter: Spoon less than 1 tablespoon of the pumpkin batter into each muffin liner as the base layer. Then spoon about 1 tablespoon of the chocolate batter on top. Repeat layering with remaining batter. Using a knife, swirl the two batters together 3-4 times in each muffin cup to create a marbled effect, being careful not to overmix.
  7. Settle Batter and Add Topping: Gently shake the muffin pan back and forth a few times to even out the batter in the cups. Sprinkle the remaining chocolate chips evenly on top of each muffin.
  8. Bake the Muffins: Bake in the preheated oven for 20-25 minutes. Insert a toothpick or tester into the center of a muffin; it should come out clean or with just a few moist crumbs. The author notes their muffins were perfect at 22 minutes.
  9. Cool: Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

  • Use whole wheat pastry flour for a lighter texture compared to regular whole wheat flour.
  • Coconut oil can be substituted with melted butter or vegan butter if preferred.
  • If you don’t have almond milk, use any milk of choice.
  • Do not over-swirl the batter to maintain a distinct marbled look.
  • Check muffins at 20 minutes and adjust baking time as ovens vary.
  • Store muffins in an airtight container at room temperature for 2-3 days or freeze for longer storage.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/healthy-marbled-chocolate-pumpkin-muffins-recipe/