I love finding new ways to bake with pumpkin, and these Pumpkin Chocolate Marble Muffins are such a fun treat for fall. They are soft, full of warm pumpkin spice flavor, and have a swirl of chocolate pumpkin batter in every bite. If you love pumpkin muffins, you’ll also want to try my Pumpkin Cream Cheese Swirl Muffins!
These muffins are easy to make and look extra special without any extra work. Just add the two batters to the muffin cups, give them a quick swirl, and let the oven do the rest. They are perfect for breakfast, snacks, or a cozy fall treat. Be sure to check out more of my favorite Fall Baking Recipes, too!
Ingredients & Substitutions
- All-purpose flour: Gives the muffins structure while keeping them soft and tender.
- Baking soda and baking powder: These help the muffins rise and give them a light texture.
- Pumpkin pie spices: A mix of cinnamon, nutmeg, ginger, and cloves gives these muffins that warm fall flavor. You can adjust the spices slightly to your taste or use your favorite pumpkin pie spice blend.
- Kosher salt: Enhances all the flavors and balances the sweetness.
- Eggs: Use room temperature eggs for a smoother batter that mixes evenly.
- Granulated sugar: Adds sweetness and helps create a soft, tender muffin.
- Pure pumpkin: Use pure pumpkin puree, not pumpkin pie filling. Pumpkin adds moisture, flavor, and that classic fall taste.
- Vegetable oil: Keeps the muffins moist and tender. You can substitute another neutral-flavored oil if preferred.
- Orange juice: Adds a little brightness that pairs beautifully with pumpkin and chocolate. You can substitute milk or another mild juice if needed.
- Molasses: Adds a deeper, richer flavor and enhances the warm spices. It can be left out, but it gives the muffins a wonderful pumpkin spice flavor.
- Vanilla extract: Adds extra flavor and rounds out the sweetness.
- Unsweetened cocoa powder: Creates the chocolate pumpkin portion of the muffins. Use unsweetened cocoa powder so the muffins are not overly sweet.
Tips for Making Pumpkin Chocolate Marble Muffins
- Do not overmix the batter. Once the dry ingredients are added, mix just until combined. Overmixing can make the muffins dense instead of soft and fluffy.
- Use room temperature ingredients. Room temperature eggs mix more easily into the batter and help create a smoother muffin texture.
- Do not over-swirl the batter. A few gentle swirls are all you need to create the marbled look. Too much swirling will blend the pumpkin and chocolate batters together.
- Fill the muffin cups evenly. Since you are adding two batters, using a cookie scoop or spoon can help divide the batter evenly between the cups.
- Let the muffins cool before storing. Make sure the muffins are completely cooled before placing them in a container so they stay soft and do not become soggy.
FAQs
How do you make the marbled effect in muffins?
The marbled look is easier than it seems! Add spoonfuls of the pumpkin batter and chocolate pumpkin batter into each muffin cup, then gently swirl them together with a toothpick or skewer. A few simple swirls are all you need. If you mix too much, the batters will blend together instead of creating those pretty chocolate swirls.
Can I use pumpkin pie filling instead of pumpkin puree?
No, use pure pumpkin puree for this recipe. Pumpkin pie filling already has sugar and spices added, which will change the flavor and texture of the muffins.
Can I use pumpkin pie spice instead of the individual spices?
Yes! Pumpkin pie spice is a great shortcut. Use it in place of the cinnamon, nutmeg, ginger, and cloves for an easy swap.
Can I make these muffins without the chocolate swirl?
Absolutely. If you prefer plain pumpkin muffins, simply leave out the cocoa powder and bake the pumpkin batter as directed. Or, try my Pumpkin Spice Muffins!
How to Store Pumpkin Chocolate Marble Muffins
Store cooled muffins in an airtight container at room temperature for up to 3 days. To help keep them soft, place a paper towel in the container to absorb extra moisture.
For longer storage, freeze the muffins. Place cooled muffins in a freezer-safe container or bag and freeze for up to 3 months. Let them thaw at room temperature or warm them gently before serving.
Pumpkin Chocolate Marble Muffins
Ingredients
- 1 ¾ cups (219 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon baking powder
- 2 large eggs, room temperature
- 1 ½ cups (300 g) granulated sugar
- 1 can (15 ounces) pure pumpkin
- ½ cup (109 g) vegetable oil
- â…“ cup (83 g) orange juice
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- ¼ cup (29.5 g) unsweetened cocoa powder
Instructions
- Preheat oven to 350°F. Line two 12-cup muffin tins with paper liners or spray with nonstick cooking spray. Set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and baking powder.
- In a large bowl, beat the eggs, sugar, pumpkin, oil, orange juice, molasses, and vanilla until fully combined.
- Add the dry ingredients to the wet ingredients and mix just until combined. Be careful not to overmix.
- Transfer about half of the batter to a separate bowl. Add the cocoa powder to that batter and gently stir until combined.
- Add alternating spoonfuls of the plain pumpkin batter and chocolate pumpkin batter into each muffin cup, filling each about ¾ full.
- Using a toothpick or thin skewer, gently swirl the batters together with a figure-8 or S-shaped motion. A few gentle swirls are all you need; too much swirling will blend the batters together instead of creating a marbled look.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, but no wet batter.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Did you make this recipe?
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