Chocolate Pumpkin Swirl Muffins

If you’re into both chocolate and pumpkin, you’ve got to try these Chocolate Pumpkin Swirl Muffins! They’re 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 you’re looking for a tasty treat with a fun twist, give these Chocolate Pumpkin Swirl Muffins a try—you won’t be disappointed!

They’re 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 grandmother’s pumpkin bread recipe, which has always been a family favorite. It’s so delicious that I often use it as the base for many of my pumpkin creations.

Growing up, I loved baking with my mom—it was something special we always did together. Now, sharing those homemade treats with others has become one of my favorite holiday traditions.

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 350°F; 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 ¼ 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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