Marbled Chocolate-Pumpkin Muffins

These eye-catching, marbled chocolate and pumpkin muffins are made healthier with Greek yogurt, maple syrup, and whole wheat flour.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 182 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon ground nutmeg
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• ½ teaspoon ground cloves
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground allspice
• 1 cup pumpkin puree
• 1 ¼ cups whole wheat flour
• ½ cup pure maple syrup
• ¼ cup unsalted butter, melted and cooled
• 2 eggs, at room temperature
• ½ cup plain whole-milk Greek yogurt
• ⅓ cup dark cocoa powder (such as Hershey's® Special Dark), sifted
• ½ cup dark chocolate chips (Optional)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

Step 2

Whisk together whole wheat flour, cinnamon, baking powder, baking soda, cloves, nutmeg, allspice, and salt in a bowl until thoroughly combined.

Step 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.

Step 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.)

Step 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.)

Step 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.

Step 7

Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.