If youโ€™re into both chocolate and pumpkin, youโ€™ve got to try these Chocolate Pumpkin Swirl Muffins! Theyโ€™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!

chocolate pumpkin swirl muffin with bite out of it

SIf youโ€™re looking for a tasty treat with a fun twist, give these Chocolate Pumpkin Swirl Muffins a tryโ€”you wonโ€™t be disappointed!

Theyโ€™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.

overhead shot of chocolate pumpkin swirl muffins

These muffins are made with my grandmotherโ€™s pumpkin bread recipe, which has always been a family favorite. Itโ€™s so delicious that I often use it as the base for many of my pumpkin creations.

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

close up shot of muffins

Sandra’s Tips

  • Donโ€™t Overfill: Filling the muffin cups too high can cause them to overflow. Stick to about ยพ full.
  • Even Portions: Use a cookie scoop or measuring spoon to keep the batter portions even for uniform muffins.
  • Cool Completely: Let muffins cool fully before storing to prevent condensation (which can make them soggy).
  • Store in an airtight container at room temperature for up to 3 days. Place a paper towel under the muffins and another on top to absorb moisture.
  • For up to a week, store in the fridge in an airtight container. Bring them to room temp or warm slightly before eating for best flavor. To freeeze the muffins wrap each muffin tightly in plastic wrap or foil, then place them in a freezer bag or airtight container. Freeze for up to 3 months. Thaw at room temp or warm in the microwave or oven.
overhead shot of ingredients for chocolate pumpkin swirl muffins

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!

close up shot of chocolate pumpkin swirl muffin

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.

overhead shot of bowl with flour and seasonings in it

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.

overhead shot of bowl with pumpkin

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

overhead shot of bowl with pumpkin with chocolate chips

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.

overhead shot of pumpkin chocolate batter in muffin pan

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.

overhead shot of pumpkin chocolate swirl muffins baked in pan

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.

overhead shot of pumpkin chocolate swirl muffinson wooden plate

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!

overhead shot of pumpkin chocolate swirl muffins baked staked

Pin to Pinterest.

collage image of chocolate pumpkin swirl muffins with recipe title

Chocolate Pumpkin Swirl Muffins

Prep: 10 minutes
Cook: 25 minutes
Total: 1 hour 10 minutes
Servings: 38
Calories: 179 kcal
If you're a fan of both chocolate and pumpkin, then you're going to love these 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

Calories: 179kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 18mgSodium: 98mgPotassium: 54mgFiber: 1gSugar: 18gVitamin A: 2037IUVitamin C: 1mgCalcium: 12mgIron: 1mg
Tried this recipe?Let us know what you think!

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