Irresistibly Moist Double Chocolate Pumpkin Muffins: Your Go-To Fall Baking Recipe
As the leaves begin to turn and the crisp autumn air fills the northern hemisphere, there’s no better way to welcome the season than with the comforting aroma of freshly baked goods. These stunning and utterly delicious marbled Double Chocolate Pumpkin Muffins are the ultimate treat to usher in fall! Imagine the rich, deep flavor of chocolate masterfully swirled with the warm, spiced notes of pumpkin. They are a delightful fusion, reminiscent of the velvety texture from my black velvet cupcakes combined with the cozy essence of my beloved pumpkin streusel muffins, elevated into a beautifully marbled masterpiece.
Beyond being a perfect fall delight, these marbled chocolate pumpkin muffins are especially fitting for the spooky Halloween season just around the corner in October! The striking contrast of dark chocolate and vibrant orange pumpkin creates a festive, almost eerie look that’s sure to impress at any fall gathering or as a special breakfast treat. If you find yourself with about half a can of pumpkin puree left over from another culinary adventure, look no further – this easy recipe is precisely what you need to transform that leftover ingredient into these incredible chocolate pumpkin muffins, making them both delicious and practical!
To continue your pumpkin-filled journey and make the most of your pumpkin puree supply, be sure to explore more of our seasonal favorites. You might enjoy this comforting Pumpkin Spice Coffee Cake, perfect for breakfast or brunch, or these adorable and flavorful Pumpkin Pie Filled Thumbprint Cookies for a smaller, bite-sized dessert. And for those moments when you crave rich chocolate muffins without the pumpkin, our decadent Triple Chocolate Brownie Muffins offer an equally satisfying indulgence, packed with intense chocolate flavor.
Why You’ll Adore These Double Chocolate Pumpkin Muffins
These Double Chocolate Pumpkin Muffins aren’t just a recipe; they’re an experience. Here’s why they quickly become a cherished part of your fall baking repertoire:
- Effortless Fall Delight: This recipe is designed for ease and speed, making it an ideal choice for a quick fall breakfast, a satisfying snack, or a delightful addition to any brunch spread. You can whip up a batch of these glorious muffins in under an hour, from start to finish, filling your home with an intoxicating autumn aroma.
- Striking Visual Contrast and Rich Flavor: Our unique chocolate batter features black cocoa powder, which not only imparts an incredibly deep, rich chocolate flavor but also creates a dramatically dark hue. This intense color beautifully contrasts with the vibrant orange pumpkin batter, resulting in a mesmerizing swirl. This visual appeal is especially perfect for the Halloween season, adding a touch of playful spookiness to your treats! Even if you don’t have black cocoa, regular cocoa still delivers fantastic flavor.
- Chocolate in Every Bite: We believe a chocolate muffin should deliver on its promise. That’s why these muffins are generously studded with mini chocolate chips throughout both batters, ensuring a delightful burst of chocolatey goodness in every single bite. A final sprinkle on top adds extra texture and visual appeal.
- Smart Use for Leftover Pumpkin Puree: How many times have you opened a can of pumpkin puree for one recipe only to be left with half a can? This recipe is the perfect solution! It’s specifically crafted to use up that remaining pumpkin, helping you reduce food waste while creating something truly delicious.
- Artfully Swirled Perfection: Just like our popular pumpkin cheesecake bars, these muffins boast a beautiful, artistic pumpkin swirl. The marbling of the two batters makes each muffin a unique piece of edible art, elevating them from simple muffins to a special treat. The swirls aren’t just for looks; they ensure you get a harmonious blend of both chocolate and pumpkin flavors in every mouthful.
Essential Ingredients for Your Swirled Muffins
Crafting these delectable Double Chocolate Pumpkin Muffins requires a thoughtful selection of ingredients. Each component plays a crucial role in achieving the perfect balance of flavor, texture, and visual appeal. Here’s a closer look at some of the key players:
- Black Cocoa Powder: This is the secret ingredient behind the chocolate muffin batter’s intense, dramatic dark color and its wonderfully rich, almost oreo-like flavor! Black cocoa powder not only deepens the chocolate notes but also creates that striking visual contrast with the orange pumpkin, making these muffins particularly festive for fall and Halloween. While it can sometimes be a bit challenging to find in local grocery stores, you can easily order high-quality black cocoa powder online. If black cocoa isn’t accessible or you prefer a classic chocolate flavor, regular unsweetened cocoa powder can be used as a substitute; the chocolate part will just be a lighter brown.
- Pumpkin Puree: The heart of our fall flavor! This ingredient delivers the authentic, earthy sweetness and moist texture that makes these muffins truly autumnal. You’ll find pure pumpkin puree in the baking aisle of most grocery stores, especially during the fall season. I personally love and recommend Libby’s Pure Pumpkin for its consistent quality and flavor. A critical note: please ensure you are using pure pumpkin puree and not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices, which would alter the carefully balanced flavors of this recipe.
- Pumpkin Pie Spice: This fragrant blend is what gives baked goods their quintessential warm, cozy autumn taste. Typically, it’s a harmonious mixture of ground cinnamon, nutmeg, ginger, cloves, and allspice. You can usually locate it easily in the spice aisle of your supermarket. However, if you can’t find it or prefer to customize your blend, it’s simple to make your own from scratch. Refer to the detailed notes in the recipe card below for instructions on how to create your perfect homemade pumpkin pie spice mix.
- Mini Semi-Sweet Chocolate Chips: These little gems are crucial for ensuring a distribution of chocolate throughout the muffins. Their smaller size means you get chocolate in more bites, and they melt beautifully to create pockets of gooey deliciousness. Using semi-sweet chips provides a lovely balance to the sweetness of the pumpkin batter.
- Sour Cream (or Greek Yogurt): This ingredient is key to achieving incredibly moist and tender muffins. The acidity in sour cream (or plain full-fat Greek yogurt as a substitute) reacts with the baking soda, aiding in the leavening process and resulting in a softer crumb. It also adds a subtle tang that complements both the pumpkin and chocolate flavors beautifully. Make sure it’s at room temperature for best results.
- Canola or Vegetable Oil: Using oil instead of butter contributes to a consistently moist texture that stays tender for days. It also helps to create a light, airy crumb in the muffins, preventing them from becoming dense.
- Sugars (Granulated and Brown Sugar): The combination of granulated sugar for sweetness and brown sugar for its molasses notes and moisture is essential. Brown sugar contributes to the muffins’ chewy texture and adds a deeper, more complex flavor profile.
- Eggs and Milk: These provide structure, richness, and additional moisture. Using room temperature eggs and milk helps them emulsify more effectively with the other ingredients, leading to a smoother batter and a more even bake.
For a complete list of precise ingredients and measurements for both the pumpkin and chocolate batters, please refer to the detailed recipe card at the bottom of this page. Getting your ingredients ready beforehand will make the baking process smooth and enjoyable!
Customizing Your Muffins: Substitutions & Variations
One of the joys of baking is the ability to adapt recipes to suit your preferences or what you have on hand. These Double Chocolate Pumpkin Muffins are quite versatile, allowing for a few simple adjustments while maintaining their delicious essence.
- Adjusting Muffin Size: While this recipe is perfectly portioned for standard muffin tins, you can easily adapt it for different sizes!
- Jumbo Muffins: For a larger, more indulgent treat, you can bake these marbled muffins in a jumbo muffin tin. The baking time will be longer, and the temperature might need a slight adjustment for an even bake. We recommend filling jumbo muffin liners about two-thirds to three-quarters full.
- Mini Muffins: If you’re looking for delightful bite-sized morsels, a mini muffin pan works wonderfully. These tiny treats will, of course, require significantly less baking time. Specific baking instructions for both jumbo and mini muffins are conveniently provided in the notes section of the recipe card below, ensuring perfect results regardless of size.
- Sour Cream Alternative: Don’t have sour cream in your fridge? No problem! An equal amount of plain, full-fat Greek yogurt can be seamlessly substituted. Greek yogurt provides a similar tang and rich moisture that contributes to the tender crumb of these muffins. Ensure it’s also at room temperature for the best integration into the batter.
- Chocolate Chip Choices: While mini semi-sweet chocolate chips are recommended for optimal distribution and melty goodness, feel free to experiment with other types of chocolate. You can use regular-sized semi-sweet chocolate chips, milk chocolate chips for a sweeter profile, or even dark chocolate chips for a more intense cocoa flavor. White chocolate chips could also be swirled into the pumpkin batter for an added visual and flavor dimension.
This specific recipe has been carefully developed and tested with the ingredients listed above. While the suggested substitutions for muffin size and sour cream have proven successful, other significant ingredient replacements or additions have not been explicitly tested in our kitchen. We always encourage culinary exploration! If you decide to experiment with different ingredients or unique variations, please do share your results and insights in the comments section below. Your feedback helps our baking community grow!
Crafting Your Masterpiece: How to Make Double Chocolate Pumpkin Muffins
Creating these beautifully marbled double chocolate pumpkin muffins is a delightful process. While it involves preparing two distinct batters, the effort is truly rewarded with stunning visuals and an explosion of fall flavors. Don’t be intimidated by the extra bowls; the end result – a moist, tender muffin with a gorgeous swirl of dark chocolate and bright pumpkin – is absolutely worth it. You can approach this by preparing one batter completely before moving to the next, or if you’re a seasoned multitasker, you might even find yourself whisking up both at the same time!
Quick Recipe Video: Watch the Swirl Come to Life!
For a visual guide to making these sensational muffins, check out our quick recipe video. It walks you through each step, making the process even easier to follow and ensuring your muffins turn out perfectly marbled and delicious.
Detailed Step-by-Step Instructions
Follow these detailed steps to create your own batch of irresistible Double Chocolate Pumpkin Muffins. Remember to have all your ingredients at room temperature for the best results!
Step 1 (Pumpkin Batter – Dry): Begin by preparing the dry ingredients for your pumpkin batter. In a small mixing bowl, thoroughly whisk together the all-purpose flour, baking soda, a pinch of salt, and the aromatic pumpkin pie spice. This ensures all the leavening agents and spices are evenly distributed, which is key for a consistent rise and flavor in your muffins. Set this mixture aside.
Step 2 (Pumpkin Batter – Wet): In a separate, larger bowl, combine the wet ingredients. Start by mixing the canola or vegetable oil with both the granulated and packed light brown sugar until well combined. Then, beat in the room temperature egg, followed by the vanilla extract and the pumpkin puree. Mix until the mixture is smooth and evenly colored, ensuring no streaks of egg or pumpkin remain. This forms the flavorful base for your pumpkin muffins.
Step 3 (Pumpkin Batter – Combine): Now, it’s time to bring the two pumpkin batter components together. Gently fold the dry ingredients from Step 1 into the wet ingredients from Step 2 using a spatula. Mix just until no dry flour streaks are visible. It’s crucial not to overmix here, as overmixing can lead to tough muffins. A few small lumps are perfectly fine. Set this prepared pumpkin batter aside while you prepare the chocolate batter.
Step 4 (Chocolate Batter – Dry): Move on to the chocolate component. In another small bowl, whisk together the all-purpose flour, black (or regular) cocoa powder, baking soda, a dash of salt, and the mini chocolate chips. The black cocoa powder will give this mixture a strikingly dark appearance. Ensure the chocolate chips are evenly distributed so every bite of your muffin gets some chocolatey goodness.
Step 5 (Chocolate Batter – Wet): In a third large bowl, prepare the wet ingredients for the chocolate batter. Whisk together the canola or vegetable oil with both types of sugar until they are well integrated. Then, add the room temperature egg, sour cream, and milk. Mix until the mixture is smooth and uniform. The sour cream here is key for moistness and a tender crumb.
Step 6 (Chocolate Batter – Combine): Carefully fold the dry chocolate ingredients from Step 4 into the wet chocolate ingredients from Step 5. Use a spatula and mix only until the ingredients are just combined and no streaks of dry flour or cocoa powder are visible. Just like with the pumpkin batter, avoid overmixing to ensure your chocolate muffins are tender and light, not dense.
Step 7 (Fill & Swirl): Now for the fun part – creating that beautiful marble effect! Line a standard muffin pan with paper liners and preheat your oven to 350°F (175°C). Begin filling each muffin liner, alternating spoonfuls of the pumpkin batter and the chocolate batter until each liner is about ¾ full. You can start with either color. To achieve the marbled look, you can gently swirl the batters together with a toothpick or a small knife, being careful not to overmix them. This delicate swirl ensures distinct layers of flavor and color. For an extra touch of decadence, grab an additional ¼ cup of mini chocolate chips and sprinkle them generously on top of each muffin before baking.
Step 8 (Bake & Cool): Place your filled muffin pan into the preheated oven. Bake the muffins for approximately 18-23 minutes at 350°F (175°C), or until a wooden toothpick inserted into the center of a muffin comes out clean. This indicates they are fully cooked. Once baked, remove the pan from the oven and let the muffins cool in the pan for about 10 minutes. This allows them to set slightly and prevents them from breaking when removed. Afterward, carefully transfer them to a wire cooling rack to cool completely. Enjoy these warm, comforting, and visually stunning muffins!
Following these steps will ensure you create not just muffins, but a delightful experience for your taste buds and a feast for your eyes. Happy baking!
Expert Tips for Perfect Double Chocolate Pumpkin Muffins
Achieving bakery-quality muffins at home is easier than you think, especially with a few professional insights. These expert tips will help ensure your Double Chocolate Pumpkin Muffins are incredibly moist, flavorful, and beautifully swirled every single time.
- Embrace Room Temperature Ingredients: This seemingly small detail makes a significant difference. Approximately 30 minutes before you plan to start baking, take your milk, sour cream (or Greek yogurt), and eggs out of the refrigerator. Allowing them to come to room temperature ensures that all ingredients combine more smoothly and uniformly. Cold ingredients can cause the batter to seize, resulting in a less cohesive mixture and potentially dense muffins. Room temperature ingredients also emulsify better, leading to a lighter, more tender crumb.
- Measure by Weight for Precision: For truly consistent and superior baked goods, I cannot recommend using a digital kitchen scale enough. Measuring ingredients, especially dry ones like flour and cocoa powder, by weight (grams are ideal) is far more accurate than using volume measurements (cups). A cup of flour can vary significantly in weight depending on how it’s scooped and packed, leading to inconsistent results. Measuring by weight eliminates this variability, ensuring you have the precise ratios for perfect muffins every time.
- Black Cocoa Powder for Dramatic Effect: While not strictly essential for flavor, using black cocoa powder is highly recommended if you’re aiming for the striking, fun, and slightly spooky orange and black appearance seen in the photos. This deep, rich cocoa creates a fantastic visual contrast with the pumpkin batter. If you don’t have black cocoa, regular unsweetened cocoa powder works perfectly fine, offering a delicious chocolate flavor, but the color of your chocolate batter will be a lighter brown.
- Gentle Shake for Smoother Muffin Tops: You might notice that the chocolate batter is slightly thinner than the pumpkin batter. To help ensure your muffins bake with beautifully even and smooth tops, give the muffin pan a gentle but firm shake from side to side a few times before placing it into the oven. This helps settle the batters and distribute them uniformly in the liners, preventing any uneven rising or lopsided tops.
- Invest in Nonstick Liners: These muffins are delightfully moist, but to guarantee they release effortlessly from their wrappers, I highly recommend using parchment paper muffin liners. They are naturally nonstick and prevent any precious muffin crumb from sticking. If you don’t have liners, simply spray your muffin pan generously with nonstick cooking spray or grease and flour each cup thoroughly before spooning in the batter.
- Avoid Overmixing and Overbaking: These are two of the most critical rules for tender muffins.
- Overmixing: Once you’ve added the dry ingredients to the wet, mix only until the flour streaks have just disappeared. A few small lumps are acceptable. Overmixing develops the gluten in the flour too much, resulting in tough, chewy muffins instead of light and tender ones.
- Overbaking: Keep a close eye on your muffins! They are done when a wooden toothpick inserted into the center comes out clean or with only a few moist crumbs attached. You can also gently press the top of a muffin; if it springs back slightly, it’s usually ready. Remember, muffins continue to cook slightly from residual heat in the pan after they’re removed from the oven, so taking them out just a minute early can ensure peak moistness.
By incorporating these expert tips into your baking routine, you’ll be consistently turning out perfect Double Chocolate Pumpkin Muffins that are a joy to eat and share!
Frequently Asked Questions About Double Chocolate Pumpkin Muffins
Baking is a journey, and questions often arise! Here are some common queries about making these delicious double chocolate pumpkin muffins, along with helpful answers to guide you.
No, it’s crucial to use pure pumpkin puree for this recipe. Pumpkin pie filling is a pre-mixed product that typically contains added sugars, spices, and sometimes other ingredients like milk or eggs. Using pie filling would significantly alter the flavor balance and sweetness of these muffins, which are carefully calibrated using unsweetened pumpkin puree and separate spices.
I haven’t personally tested this recipe with gluten-free ingredients. Baking with gluten-free flours often requires specific adjustments to liquid ratios and leavening agents, as different flour blends absorb moisture differently. However, if you’re experienced in gluten-free baking and decide to give it a try with a good quality 1:1 gluten-free baking flour blend, I would absolutely love to hear about your results in the comments!
Absolutely! While mini chocolate chips are fantastic for ensuring a burst of chocolate in nearly every bite, regular-sized semi-sweet chocolate chips can be substituted in equal amounts. The larger chips will create more distinct pockets of melted chocolate within the muffins. Feel free to use your preferred size and type of chocolate chip.
Oh no, that’s truly tragic when the pumpkin craving hits! If you’re having difficulty locating canned pumpkin puree, especially outside of peak season, don’t despair. If you can get your hands on a small baking pumpkin (like a Sugar Pie or Cinderella pumpkin), you can easily make your own fresh pumpkin puree at home! It’s a rewarding process. For detailed instructions on how to prepare homemade pumpkin puree, I recommend checking out this helpful article: How to Make Homemade Pumpkin Puree. This way, you won’t miss out on these delightful muffins!
For the best texture and rise, muffins are generally best baked shortly after the wet and dry ingredients are combined. However, you can prepare the dry ingredients for both batters and store them separately. For the wet ingredients, you can mix them and keep them covered in the refrigerator for up to 24 hours. When ready to bake, bring the wet mixtures to room temperature, then combine with the dry ingredients and proceed with the recipe. This can save some time on baking day!
While these muffins are fantastic on their own, a streusel topping would certainly add another layer of texture and sweetness! If you love a good streusel, you can prepare your favorite recipe and sprinkle it generously over the muffin batter just before baking. The baking time might need to be adjusted slightly, so keep an eye on them and use the toothpick test for doneness.
Storage & Freezing Instructions for Freshness
These Double Chocolate Pumpkin Muffins are so delicious, they might not last long! But if you happen to have any left over, proper storage is key to maintaining their moist texture and wonderful flavor. Here’s how to keep them fresh:
Room Temperature Storage: Once your muffins have completely cooled (this is very important to prevent condensation and sogginess), store them in an airtight container at room temperature. They will remain wonderfully moist and delicious for up to 1 week. To maintain their freshness, you can place a piece of paper towel at the bottom of the container before adding the muffins, and another on top, to absorb any excess moisture.
Freezing Instructions: These muffins freeze beautifully, making them perfect for meal prepping or having a quick treat on hand whenever a craving strikes!
- First, ensure the muffins have cooled completely to room temperature. Freezing warm muffins will lead to ice crystals and a soggy texture upon thawing.
- Once cooled, wrap each muffin individually in plastic wrap. This extra step helps prevent freezer burn and preserves their flavor and moisture.
- Place the individually wrapped muffins into a freezer-safe airtight container or a heavy-duty freezer bag.
- Store in the freezer for up to 1 month. For best quality, try to consume them within this timeframe.
To Thaw: When you’re ready to enjoy a frozen muffin, simply remove it from the freezer. You can let it thaw at room temperature for a couple of hours, or for a quicker and warmer treat, reheat it gently in the microwave for 20-30 seconds, or in a toaster oven until warm through. This brings back their fresh-baked goodness!
More Delicious Pumpkin Recipes You’ll Love
If you’ve fallen in love with the comforting flavors of pumpkin in these muffins, you’re in for a treat! Our kitchen is filled with more seasonal pumpkin recipes designed to warm your soul and delight your palate. Explore these other fantastic ways to celebrate autumn:
- Pumpkin Spice Coffee Cake
- Homemade Snickerdoodle Pumpkin Bread
- Pumpkin Pie Filled Thumbprint Cookies
- Easy Pumpkin Cheesecake Bars
Did You Bake These Delicious Muffins?
We absolutely love hearing from you and seeing your culinary creations! If you tried this recipe for our Double Chocolate Pumpkin Muffins, please let us know what you thought. Your feedback, tips, and experiences are incredibly valuable to our baking community!
You can share your thoughts by leaving a comment below. Did you make any substitutions? What did your family think? We’d love to know! Don’t forget to showcase your beautiful muffins by sharing them on Instagram, Facebook, & Pinterest! Tag us @brokenovenbaking so we can see and celebrate your baking success. Your photos inspire us and other home bakers!
Thank you for baking with us!
-Kayla from Broken Oven Baking Company
📖 Recipe Card
Double Chocolate Pumpkin Muffins
Kayla Burton
Pin Recipe
Equipment
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Muffin/cupcake pan
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Muffin liners
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Mixing bowls
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Measuring spoons
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Measuring Cups or Scale
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Whisk
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Spatula
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Cooling rack
Ingredients
Pumpkin Batter
- 1 cup (125 g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ teaspoons pumpkin spice*
- ¼ cup (59.15 ml) canola or vegetable oil
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) light brown sugar packed
- 1 large egg room temperature
- ¾ teaspoon vanilla extract
- ¾ cup (183.75 g) pumpkin puree
Chocolate Batter
- ¾ cup (93.75 g) all-purpose flour
- 3 tablespoons (18 g) cocoa powder (I used black cocoa powder for the muffins pictured)
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup (85 g) mini semi-sweet chocolate chips plus ¼ cup extra for topping (optional)
- ⅛ cup (29.57 ml) canola or vegetable oil
- 3 tablespoons (36 g) granulated sugar
- 3 tablespoons (36 g) light brown sugar packed
- 1 large egg room temperature
- ¼ cup (57.5 g) sour cream room temperature
- 3 tablespoons (44.36 ml) whole milk room temperature
Instructions
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Preheat your oven to 350°F (175°C) and prepare a standard 12-cup muffin/cupcake pan by lining it with paper liners.
Pumpkin Batter
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In a small bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin spice*. Ensure there are no clumps.
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In a medium/large bowl, combine the canola or vegetable oil with both granulated and brown sugars. Mix well until smooth. Incorporate the room temperature egg, vanilla extract, and pumpkin puree, mixing thoroughly after each addition until the mixture is uniform.
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Gently fold the dry pumpkin ingredients into the wet pumpkin ingredients using a spatula. Mix just until no dry flour streaks remain. Do not overmix. Set this batter aside.
Chocolate Batter
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In a separate small bowl, whisk together the all-purpose flour, cocoa powder (black cocoa if using), baking soda, salt, and mini chocolate chips.
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In another medium/large bowl, mix the canola or vegetable oil with both granulated and brown sugars. Stir in the room temperature egg, sour cream, and whole milk, mixing thoroughly after each addition until smooth.
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Fold the dry chocolate ingredients into the wet chocolate ingredients until just combined. Be careful not to overmix.
Baking the Muffins
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Alternately spoon the pumpkin and chocolate batters into the prepared muffin liners until each is about ¾ full. For a more distinct swirl, gently marble the batters with a toothpick. If desired, sprinkle extra mini chocolate chips on top. Bake for 18-23 minutes, or until a toothpick inserted into the center comes out clean. Give the pan a gentle shake before baking for even tops!
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Allow the baked muffins to cool in the pan for about 10 minutes before carefully transferring them to a wire rack to cool completely. Serve warm or at room temperature. Enjoy your beautiful, moist, and flavorful muffins!
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Notes
- 3 tablespoons ground cinnamon
- 2 ¼ teaspoons ground nutmeg
- 2 teaspoons ground ginger
- 1 ¾ teaspoons ground cloves
- 1 teaspoon ground allspice
Storage Tips: To keep these muffins at their best, store them in an airtight container at room temperature for up to 1 week. For longer preservation, they can be stored in the freezer for up to 1 month. Make sure they are completely cooled before freezing.
Baking Jumbo Muffins: If you opt for jumbo muffin tins, fill them about two-thirds to three-quarters full. Bake at an initial temperature of 425°F (218°C) for 5 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking until a toothpick inserted into the center comes out clean (approximately 20 minutes total baking time).
Baking Mini Muffins: For delightful mini muffins, bake them at 350°F (175°C) for a shorter duration of 10-15 minutes, or until golden and a toothpick comes out clean.
Nutrition Disclaimer: The provided nutrition information is an estimate based on standard calculations and may vary depending on exact ingredients and portion sizes. The calorie accuracy is not guaranteed.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.