Chocolate Pumpkin Swirl Muffins

Photo Credit: Allyson Kramer
    38 mins
Ratings

These sweet little muffins will brighten your day when the weather gets chilly and especially when pumpkin madness is in full swing during the falltime months. Pumpkin and chocolate pair wonderfully in these decadent muffins that are lower than sugar than a typical vegan cupcake, but are just as high in flavor--they also have an irresistible texture.

Recipe Note: You can use fresh pumpkin with these, rather than canned, but be sure the pureed pumpkin has been very well strained through a cheesecloth before using.

What You'll Need

  • 1/2 cup dark couverture coins or nondairy chocolate chips
  • 1 cup besan/chickpea flour
  • 3/4 cup all purpose flour, regular or gluten-free
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup pumpkin puree
  • 3/4 cup nondairy milk, such as almond, soy, cashew, or rice
  • 1/4 cup olive oil or other light cooking oil

How to Make It

Preheat your oven to 375 ºF and place an oven rack in the center of your oven. Line 12 muffin tins with paper liners and spray lightly with oil. Alternatively, simply spray 12 muffin cups with oil.

Over a small double boiler, melt the chocolate until smooth; remove the bowl from the heat and set aside. You can also microwave the chocolate for this step. To microwave, simply place the chocolate into a microwave safe bowl and heat on high in 30 second increments, stirring every 30 seconds.

Repeat until all chocolate is smooth and completely melted.

In a large mixing bowl, whisk together the besan/chickpea flour, all purpose flour, granulated sugar, baking powder, baking soda, and salt. Gradually stir in the pumpkin puree, nondairy milk, and olive oil. Whisk the mixture well ensuring that no lumps remain.

Transfer 1/3 of the batter into the same bowl as the melted chocolate and stir well to completely combine. Drop about 1 tablespoon of the chocolate batter into each muffin tin. Drop the other batter on top to fill the muffins 2/3 of the way full. Gently pull a knife through each muffin's batter to marble, making sure to not to muddy the pattern with over-mixing. The cake batter should appear swirled before placing it into the oven. If your swirls don't look perfect, please don't worry! The muffins will still taste delicious!

Bake the muffins in the preheated oven for 23 minutes on the middle rack of your oven. Once the have baked, transfer the muffins to a wire rack to cool. Let the muffins cool completely before enjoying.

Store leftover muffins in an airtight container up to 5 days. Freeze in an airtight freezer safe bag for up to 2 months.