Pumpkin Chocolate Marble Muffins
Two muffins in one? Yes, please! These Pumpkin Chocolate Marble Muffins combine warm pumpkin spice flavor with a rich chocolate swirl for a fun fall treat. They are soft, easy to make, and the pretty marbled tops make them look extra special with just a few simple swirls.
Servings: 16 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
- ⅓ 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.
Nutrition
Serving: 1muffin