I didn’t think a “perfect muffin” could be improved upon, but my Chocolate Swirl Pumpkin Muffins may just be the ticket to a new level of perfect. My Perfect Pumpkin Muffins got a chocolate makeover with this recipe and it only makes them that much better. Still a small-batch recipe filled with nutritional powerhouses, these muffins will be your new weekend go-to in the fall.
I’m pretty sure every pumpkin muffin needs a jazzed-up, chocolate-swirled best friend, right? I mean, some people like it plain, and some need a little extra motivation to eat breakfast in the morning. Sometimes you feel like a nut…
I’d like to point out a few things here. First of all, this recipe makes 6 perfect muffins. I used my stoneware muffin baker, but if you use a muffin tin, you may have closer to 8 muffins. This is simply because the stoneware bakers usually hold a tiny bit more batter.
Confession: I only had 5 muffins to photograph because my son now knows what a muffin is and cries profusely if I don’t hand one over, STAT. And honestly, how can I say no to that face? “No son. Someday you’ll learn that we need to take pictures of our food before we can truly enjoy them.” Hashtag food blogger.
Where was I? Oh right. If you scroll down and peek at the recipe, you’ll see something high-five worthy. Yup, you already have the recipe down. It is 100% my Perfect Pumpkin Muffins but with a chocolate twist. Quite literally.
I whip up that batter, take out about 1/3 of it into another bowl with some melted chocolate and cocoa…whip away. Then everything is up to your artistic eye. I like to scoop out all of the pumpkin batter first, then I go back and dollop on some chocolate batter. I use my Picasso sticks (toothpicks) to swirl them together on top. Voila!
I’m not a huge lover of calling those overly-rich double chocolate muffins you see in stores “breakfast.” But my Chocolate Swirl Pumpkin Muffins are actually still on my Good List. The muffin base still has all of our nutritional favorites, plus HELLO a hefty serving of veggies from pumpkin. So adding a little melted chocolate to some of the batter only makes me a happy camper. Plus, there are far worse toppings that send the sugar levels of some muffins through the roof…so we still have the upper hand here.
Shall we dive right in?
Chocolate Swirl Pumpkin Muffins
Recipe by Melissa @ Treats With A Twist
Yields 6-8 muffins
1 recipe for Perfect Pumpkin Muffins
¼ heaping cup semisweet chocolate chips
1 ½ Tbs. unsweetened cocoa powder
½ tsp. vanilla extract
Preheat your oven to 350 degrees F. Grease your muffin tin or stoneware baker with butter or non-stick spray. I used coconut oil.
First, prepare your Perfect Pumpkin Muffin batter.
Then, in a heat-safe bowl, melt the chocolate chips until smooth. To this bowl, add around 1/3 of your muffin batter, along with the cocoa powder and vanilla and whisk together.
Divide the pumpkin batter between 6-8 muffin compartments (when you’re finished with all of the batter, including the chocolate, your muffin compartments will be full, so eyeball it that way). Next, scoop the chocolate batter on top of each pumpkin batter layer (I like to put the chocolate batter on top but just on one side so I get that half-and-half swirl).
Take a toothpick and swirl the batters together.
Bake for 22-28 minutes, or until a test stick comes out clean.
Let the muffins cool slightly before removing them from the muffin tin to cool completely on a wire rack. Enjoy while warm!
Keep leftover muffins in an air-tight container on the counter overnight or in the fridge for 5 days.
To Print this recipe, simply copy and paste the text into a new document on your computer and hit “print.” Thanks loves!
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