If you’re a fan of both chocolate and pumpkin, then you’re going to love these Chocolate Pumpkin Swirl Muffins! They are the perfect way to enjoy the holiday season.
These muffins are like a combination of double chocolate cake swirled with tasty pumpkin bread – insanely delicious!
So, if you’re looking for a tasty and festive treat this fall, give these Chocolate Pumpkin Muffins a try. You won’t be disappointed!
These muffins not only look seasonal and elegant with their fun swirl design, but the bonus is that every bite includes delicious pumpkin and chocolate flavors. To get the swirl pattern, alternate adding the two types of batter to the muffin tin, then use a toothpick to swirl them around.
These muffins were made with my grandmother’s pumpkin bread recipe, which tastes fabulous. I often use this recipe as a base for my other pumpkin recipes because it is so good.
My mom and I always enjoyed making baked goods together when I was growing up, and now gifting them during the holiday season has become one of my favorite traditions.
INGREDIENTS YOU’LL NEED TO MAKE CHOCOLATE PUMPKIN SWIRL MUFFINS
- Baking soda
- Cinnamon, nutmeg, and cloves
- Pumpkin puree
- Canola oil
- Unsweetened cocoa powder
- Chocolate chips
HOW TO MAKE THE CHOCOLATE PUMPKIN SWIRL 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 pretty design comes from perfectly swirling together pumpkin and chocolate in every bite. And don’t worry, they’re super easy to make too!
Preheat oven to 350; 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 set it to the side. 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 you can’t see any flour.
Split the batter evenly between two bowls.
In one bowl, mix in the cocoa powder and ¼ cup of chocolate chips until uniform.
Begin by spooning less than one tablespoon of the pumpkin batter into each muffin liner and then adding one tablespoon of chocolate batter on top. Repeat until your bowl of muffin batter is gone.
Use a knife to mix the batter two times; overmixing will 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!
Do you love muffins? Be sure to check out these recipes that won’t disappoint.
Don’t forget to pin this to your favorite Pinterest board to save for later!
Chocolate Pumpkin Swirl Muffins
- 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
- 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 ¼ 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.