Description
Delight in these Pumpkin Chocolate Marble Muffins, a perfect blend of rich cocoa and spiced pumpkin flavors swirled together in moist, tender muffins. Ideal for autumn breakfasts or cozy snacks, these muffins combine classic seasonings with a special marbling technique for a visually stunning and delicious treat.
Ingredients
Chocolate Batter
- 3/4 cup cane sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 cup buttermilk
- 1 oz canola oil
- 3/4 cup all-purpose flour
- 1/4 cup + 2 tbsp Dutch cocoa powder
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/3 cup Ghirardelli milk chocolate chips
Pumpkin Batter
- 3 tbsp canola oil (42 grams)
- 1/4 cup + 2 tbsp brown sugar
- 2 tbsp cane sugar
- 1/2 tsp vanilla extract
- 1 egg
- 1/4 cup buttermilk
- 1/4 cup + 2 tbsp pumpkin puree (93 grams)
- 1 cup + 2 tbsp all-purpose flour
- 1/2 tsp kosher salt
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
Topping
- Sparkling sugar for topping (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Prepare two mixing bowls for the separate batters.
- Make Chocolate Batter: In the first bowl, whisk together the canola oil, buttermilk, vanilla extract, egg, and cane sugar until smooth, about one minute. Add the all-purpose flour, Dutch cocoa powder, salt, baking powder, and baking soda. Gently fold in the Ghirardelli milk chocolate chips until just combined; be careful not to overmix.
- Make Pumpkin Batter: In the second bowl, combine canola oil, brown sugar, cane sugar, vanilla extract, egg, buttermilk, and pumpkin puree. Mix until smooth, about one minute. Add the flour, kosher salt, baking soda, baking powder, pumpkin pie spice, and cinnamon. Stir just until the dry ingredients are incorporated, avoiding overmixing.
- Assemble Muffins: Line a muffin tin with paper liners. Using a tablespoon or small cookie scoop, alternate spooning pumpkin and chocolate batter into each muffin cup, filling evenly. Use a toothpick to gently swirl the two batters together to create a marble effect. Sprinkle sparkling sugar on top if desired.
- Bake Muffins: Place the muffin tin in the preheated oven and bake at 425°F for 5 minutes. Then reduce the oven temperature to 375°F (190°C) and continue baking for another 15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
- Swirling the batters creates the signature marble effect but do not over-swirl to keep distinct flavors.
- Sparking sugar adds a nice crunch and festive look but is optional.
- Use fresh pumpkin puree for best flavor; canned can substitute if measuring accurately.
- Ensure not to overmix batters to keep muffins tender.
- For a dairy-free version, substitute buttermilk with a plant-based milk mixed with lemon juice or vinegar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
