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Marbled Chocolate-Pumpkin Muffins
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Indulgent marbled chocolate-pumpkin muffins revamped with Greek yogurt, maple syrup, and whole wheat flour for a healthier twist.
Ingredients:
  • 1.25 cups whole wheat flour
  • 1.5 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon ground cloves
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground allspice
  • 1 cup pumpkin puree
  • 0.5 cup pure maple syrup
  • 0.5 cup plain whole-milk Greek yogurt
  • 2 eggs, at room temperature
  • 0.25 cup unsalted butter, melted and cooled
  • 2 teaspoons vanilla extract
  • 0.33333334326744 cup dark cocoa powder (such as Hershey's® Special Dark), sifted
  • 0.5 cup dark chocolate chips
Instructions:
  • Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin by greasing it or lining the cups with paper liners.
  • In a bowl, combine whole wheat flour, cinnamon, baking powder, baking soda, cloves, nutmeg, allspice, and salt, whisking until fully mixed.
  • In a separate bowl, combine pumpkin puree, maple syrup, yogurt, eggs, and melted butter, whisking until smooth. Add half of the flour mixture, stirring until just combined. Incorporate the remaining flour mixture, mixing gently to avoid overmixing.
  • Separate batter into 2 bowls. Blend cocoa powder into one bowl until just mixed. Gently fold chocolate chips into the other bowl. Both batters will have a slightly thick consistency.
  • Fill each muffin cup 3/4 full by spooning alternating spoonfuls of 1 tablespoon pumpkin batter and 1 tablespoon chocolate batter. Use a bamboo skewer or butter knife to make 2-3 swirls in each muffin, navigating around chocolate chips, while securing the muffin liner in place.
  • Bake the muffins in the preheated oven for 19 to 23 minutes until a toothpick inserted in the center comes out slightly moist. Avoid overbaking.
  • Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

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