Marbled Chocolate-Pumpkin Muffins
Description
These eye-catching, marbled chocolate and pumpkin muffins are made healthier with Greek yogurt, maple syrup, and whole wheat flour.
Ingredients
•
1 1/4 cups whole wheat flour
•
1 1/2 teaspoons ground cinnamon
•
1 teaspoon baking powder
•
1 teaspoon baking soda
•
1/2 teaspoon ground cloves
•
1/2 teaspoon ground nutmeg
•
1/4 teaspoon ground allspice
•
1/4 teaspoon salt
•
1 cup pumpkin puree
•
1/2 cup pure maple syrup
•
1/2 cup plain whole-milk Greek yogurt
•
2 eggs, at room temperature
•
1/4 cup unsalted butter, melted and cooled
•
2 teaspoons vanilla extract
•
1/3 cup dark cocoa powder (such as Hershey's® Special Dark), sifted
•
1/2 cup dark chocolate chips
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2
Whisk together whole wheat flour, cinnamon, baking powder, baking soda, cloves, nutmeg, allspice, and salt in a bowl until thoroughly combined.
3
Whisk together pumpkin puree, maple syrup, yogurt, eggs, and melted butter in a second bowl until thoroughly combined and no lumps remain. Stir 1/2 of the flour mixture into the pumpkin mixture until just combined. Mix in the other 1/2 of the flour mixture and stir until just combined, making sure to not overmix.
4
Divide batter evenly between 2 bowls. Whisk cocoa powder into one bowl until just combined. Fold chocolate chips into the other bowl. (Both batters will be somewhat thick.)
5
Spoon about 1 tablespoon pumpkin batter and 1 tablespoon chocolate batter into each muffin cup. Continue filling muffin cups, alternating between both batters, until each cup is approximately 3/4 full. Make 2 or 3 swirls in the batter of each muffin with a bamboo skewer or butter knife, holding the muffin liner in place as you swirl. (The chocolate chips may make it difficult but just swirl around them.)
6
Place muffins into the preheated oven and bake until a toothpick inserted into the center of the muffins comes out with a few moist crumbs, 19 to 23 minutes. Do not overbake.
7
Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.