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.
In a separate large bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon, nutmeg, ginger, allspice and salt.
To make the muffins gluten free: I recommend using Bob's Red Mill 1:1 gluten free flour. You can also substitute chickpea flour, but you may need to add a splash or two more milk to the batter.
To make muffins vegan: Use two flax eggs instead of regular eggs (2 tablespoons flaxseed meal + 6 tablespoons water). Please also be sure to use vegan chocolate chips (Enjoy Life is a great brand).
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 freeze: wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.