Healthy Marbled Chocolate Pumpkin Muffins
Incredibly fluffy marbled chocolate pumpkin muffins swirled with pumpkin spice batter and double chocolate batter. These healthy chocolate pumpkin muffins are naturally sweetened, made with wholesome ingredients and make the perfect snack or healthier treat.
Servings 12 muffins
Calories 198cal
Ingredients
- 1 cup pumpkin puree
- ½ cup pure maple syrup
- 2 large eggs, at room temperature
- ¼ cup unsweetened almond milk (or milk of choice)
- 1 teaspoon vanilla extract
- 1 ½ cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon allspice
- ½ teaspoon salt
- ¼ cup coconut oil, melted and cooled (or sub melted butter or vegan butter)
- ¼ cup unsweetened cocoa powder
- ½ cup chocolate chips, divided
Instructions
- Preheat oven to 350 degrees F. Line a 12 cup muffin tin with liners and spray the inside of the liners with nonstick cooking spray.
- In a large bowl, mix together pumpkin, maple syrup, eggs, almond milk and vanilla extract.
- In a separate large bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon, nutmeg, ginger, allspice and salt.
- Add dry ingredients to wet ingredients and mix until just combined. Next, stir in melted coconut oil.
- Divide batter in half; adding half of the batter to a seperate medium bowl. Stir in cocoa powder and ¼ cup chocolate chips into one of the batters, mixing until just combined.
- First spoon a less less than 1 tablespoon of the pumpkin batter into each muffin liner and then spoon 1 tablespoon chocolate batter on top. Repeat until all of your muffin batter is gone.
- Swirl the batters together with a knife, just about 3-4 times. Don’t go crazy or the batter won’t look nice and swirled.
- Gently shake your muffin pan back and forth just a few times to even out the batter. Top batter with 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.
Notes
Feel free to make this recipe into bread! Just layer the batter in a greased 8x4 inch loaf pan. Bake for 45-55 minutes or until tester comes out clean or with just a few crumbs attached.
To make gluten free: I suggest using a 1:1 gluten free all purpose flour.
See the full post for tips, tricks, and freezing instructions!
Nutrition
Serving: 1muffin | Calories: 198cal | Carbohydrates: 29.1g | Protein: 3.2g | Fat: 9.2g | Saturated Fat: 6.5g | Fiber: 4.3g | Sugar: 14.2g