If youโre into both chocolate and pumpkin, youโve got to try these Chocolate Pumpkin Swirl Muffins! Theyโre a tasty treat you can enjoy any time.
These muffins are a combination of double chocolate cake and tasty pumpkin bread, swirled together – insanely delicious!

SIf youโre looking for a tasty treat with a fun twist, give these Chocolate Pumpkin Swirl Muffins a tryโyou wonโt be disappointed!
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, Iโve curated a list of products I use and love.
Theyโre not only full of rich pumpkin and chocolate flavor in every bite, but they also look great with their eye-catching swirl design. To get that effect, just alternate spoonfuls of each batter into the muffin tin and use a toothpick to gently swirl them together before baking.

These muffins are made with my grandmotherโs pumpkin bread recipe, which has always been a family favorite. Itโs so delicious that I often use it as the base for many of my pumpkin creations.
Growing up, I loved baking with my momโit was something special we always did together. Now, sharing those homemade treats with others has become one of my favorite holiday traditions.

Sandra’s Tips

How to Make Chocolate Pumpkin Muffins
When you take a bite out of one of these moist, fluffy pumpkin chocolate swirl muffins, you’ll get the perfect balance of fall flavors. The beautiful design comes from perfectly combining pumpkin and chocolate in every bite. And don’t worry, they’re super easy to make too!

Preheat oven to 350ยฐF; line muffin tin with liners or spray with cooking oil. This recipe will make 36-40 muffins.
Begin by adding the dry ingredients to a bowl and setting it aside. Stir to combine.

In a large bowl, beat the eggs, water, pumpkin puree, sugar, and oil until combined.
Slowly add the dry ingredients to the pumpkin mixture already in the bowl and mix until no flour remains.
Split the batter evenly between two bowls.

In one bowl, mix the cocoa powder and ยผ cup of chocolate chips until they are uniform.

Begin by spooning less than 1 tablespoon of the pumpkin batter into each muffin liner, and then add 1 tablespoon of chocolate batter on top. Repeat until your bowl of muffin batter is gone.

Use a knife to mix the batter twice; overmixing can damage the desired swirl
Gently shake your muffin pan to even out the batter, then top with more chocolate chips.

Bake for 20-25 minutes until a tester comes out clean. Mine were perfect at 22 minutes. Cool in pan for 10 minutes, then transfer to a wire rack to finish cooling.

TIPS FOR MAKING THIS MUFFIN RECIPE
If you have a wooden skewer or toothpick, use either one of those – it works great and is much easier than a knife. Just be careful not to overdo the swirling; if you do, the two batters will get mixed up too much and ruin the effect.

Muffins will stay fresh in an airtight container for up to 4 days.
Feel free to add your favorite nuts, like walnuts or pecans. Or, you could use regular chocolate chips instead of mini-chocolate chips or omit the chocolate altogether!

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Chocolate Pumpkin Swirl Muffins

Ingredients
- 3 1/2 cups flour
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon, nutmeg, cloves
- 4 eggs
- 2/3 cup water
- 2 cups pumpkin puree
- 3 cups sugar
- 1 cup oil
- 1/4 cup unsweetened cocoa powder
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350; line muffin tin with liners or spray with cooking oil. This recipe will make 36-40 muffins.
- Begin by adding all of the dry ingredients to a bowl and set it to the side. Stir to combine.
- Slowly add the dry ingredients to the pumpkin mixture already in the bowl and mix until you can't see any flour.
- Split the batter evenly between two bowls. In one bowl, mix in the cocoa powder and ยผ cup of chocolate chips until uniform.
- Begin by spooning a less than 1 tablespoon of the pumpkin batter into each muffin liner and then adding 1 tablespoon chocolate batter on top. Repeat until your bowl of muffin batter is gone.
- Carefully mix the batters with a knife two times; overdoing this will ruin the swirl, don't overmix. Gently shake your muffin pan to level out the batter, then top it off with the remaining chocolate chips.
- Bake for 20-25 minutes until a tester comes out clean. Mine were perfect at 22 minutes. Cool in pan for 10 minutes, then transfer to a wire rack to finish cooling.
Video

These sound delicious, and they look so pretty, too! I love pumpkin and chocolate so I’m eager to give these a try.
Love the combo of pumpkin and chocolate!
Looks amazingly delicious! I would love to make this!
Oh my goodness! These muffins are absolutely amazing!! YUMMM!!
WOW!! I LOVE these muffins! The flavors are incredible!!
I love this flavor combination!