This is my obligatory one pumpkin recipe per year! Up until recently I had never tried pumpkin and chocolate together. I thought the flavors wouldn’t go together. But I was so wrong! Chocolate and pumpkin really compliment each other and these muffins are a great example.
My favorite part about this recipe is that it requires no electric mixers! You can do this whole thing with bowls and whisks which makes it a great recipe to take on a trip with you in a condo/cabin kitchen, or just something easy to do when you don’t feel like washing a ton of dishes.
The process is simple: first melt 1 cup of chocolate chips in a microwave safe bowl for 30 seconds at a time, stirring in between until the chocolate is melted. Set aside to cool. Then whisk together your dry ingredients and set aside.
Next, whisk together your wet ingredients and pour in your dry mixture into the wet. Here’s what the batter should look like:
It’s a thinner batter, but don’t be alarmed. That’s how baked goods with an oil base are. Batters with a butter base tend to be thicker. Pour this batter evenly into 12 lined muffin cups.
Now you can spoon the chocolate onto the top of each muffin. use a toothpick to make swirl shapes on the top of the muffin.
Bake at 375 degrees for 18-20 minutes, until the tops of the muffins start to brown and an inserted toothpick comes out clean.
Let them cool for a few minutes before digging in, but I do recommend eating them warm! Some of the chocolate drops to the bottom of the muffin, so when they’re warm, there’s a melted pocket of chocolate in the middle when you bite into it. So good!
These muffins are perfect to bring to a party, make with your kids on a Saturday morning, or keep around for an afternoon snack. If you make these, post a picture on Instagram and tag me in it so I can see your hard work! My handle is @beckeatsworld
Pumpkin Chocolate Swirl Muffins
Ingredients
- 1 cup semi sweet chocolate chips
- 2 cups all purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs, room temp
- 1/4 cup orange juice
Instructions
- In a small, microwave safe bowl heat the chocolate chips in 30 second increments in the microwave, stirring in between, until the chips are fully melted. Set aside.
- Preheat the oven to 375. Line a 12 cup muffin tin with parchment liners. In a medium sized bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
- In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, pumpkin puree, eggs, and orange juice. Pour the dry ingredients into the pumpkin mixture in two batches, whisking after each pour until the batter is fully mixed.
- Fill the muffin cups 3/4 full with the pumpkin batter. Then drop a large tablespoon of the melted and cooled chocolate in the top middle of each muffin. Use a toothpick to swirl the tops.
- Bake the muffins for 18-20 minutes, or until the tops start to brown and an inserted toothpick comes out clean. Let the muffins cool in the tin for 5 minutes before removing. Serve warm or room temperature.
