Chocolate Pumpkin Swirl Muffins

Published Date: October 20, 2022

Total Time: 1 hour (active prep: 25 minutes; baking: 22–26 minutes; cooling: 20 minutes)

Comments: 134 reviews

Overview

These Chocolate Pumpkin Swirl Muffins blend the warm spiciness of pumpkin with the deep richness of chocolate, creating a moist, tender treat perfect for fall. The marbled swirl and sweet-tart balance make them a crowd-pleaser, adaptable to dietary preferences with minor tweaks.

Ingredients

Dry Mix

• 2 cups (256g) all-purpose flour

• 1 tablespoon (6g) ground cinnamon

• 1 teaspoon (4g) baking powder

• ¾ teaspoon (3g) kosher salt (e.g., Diamond Crystal)

• ½ teaspoon (2g) baking soda

Wet Mix

• 1 cup (200g) granulated sugar, plus extra for sprinkling

• ¾ cup (165g) packed light or dark brown sugar

• ½ cup (118ml) vegetable oil

• 1 (15-ounce/425g) can pumpkin purée (≈1¾ cups/410ml; Pro Tip: Thinner purées yield lighter muffins, but all versions are delicious.)

• 2 large eggs (50g total)

• ¼ cup (60g) plain whole-milk yogurt

• 1½ teaspoons (7ml) pure vanilla extract

• ½ cup (47g) Dutch-processed cocoa powder, sifted

Preparation

Step 1: Prep & Preheat

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

Step 2: Dry Ingredients Blend

In a medium bowl, whisk the flour, cinnamon, baking powder, salt, and baking soda until evenly combined. Set aside.

Step 3: Wet Ingredients Combine

In a large mixing bowl, whisk the granulated sugar, brown sugar, vegetable oil, pumpkin purée, eggs, yogurt, and vanilla extract until smooth (≈2 minutes).

Step 4: Mix & Divide Batter

Gently fold the dry ingredients into the wet mix with a spatula until just incorporated (overmixing causes toughness). Divide the batter into two equal portions.

Step 5: Chocolate Swirl Creation

To one portion, add the sifted cocoa powder and stir until fully merged (smooth chocolate batter).

Using a ⅓-cup scoop, alternate adding plain and chocolate batter to muffin cups (fill ⅔ full). Use a butter knife or skewer to swirl the batters lightly—this creates a marbled effect without overmixing. Top with extra granulated sugar.

Step 6: Bake

Bake for 22–26 minutes. Test doneness with a toothpick: insert into the center; clean removal = done.

Step 7: Cool & Store

Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely (30 minutes total).

Store muffins in an airtight container at room temperature for up to 5 days, or refrigerate for 1 week.

User Adaptations & Reviews

• Sugar Reduction: "Cut total sugar by ½: ½ cup brown + ¼ cup granulated. Still sweet, not cloying."

• Spice & Flour Upgrades: "Added nutmeg, ginger, cardamom; used ½ whole wheat flour. Light, fluffy, and moist—even the whole wheat doesn’t make them dense!"

• Loaf Conversion: "Baked in a 6-cup loaf pan at 350°F for 60 minutes. Filled 4 extra muffin cups; all batter used! Perfect for slicing."

• Pro Swirl Technique: "Use a skewer to twirl batters in 10–12 strokes for a dramatic marbled look. Less is more—don’t overmix."

Final Note: The balance of pumpkin and chocolate is versatile—add nuts, swap oil for applesauce, or use dark chocolate chunks for extra indulgence.