Pumpkin Muffins with a Chocolate Swirl

Ingredients 0/14

Step 1

Heat your oven to 350°F (175°C) and either grease a 12-cup muffin tin or line it with paper liners. In a medium bowl, whisk together the whole wheat flour, cinnamon, baking powder, baking soda, cloves, nutmeg, allspice, and salt until everything is well mixed. In another bowl, combine the pumpkin puree, maple syrup, yogurt, eggs, and melted butter, whisking until smooth and lump-free.

Step 2

Add half of the dry ingredients to the pumpkin mixture and gently stir until just combined. Then fold in the rest of the flour mixture, being careful not to overmix — you want the batter a little lumpy. Split the batter evenly into two bowls. Stir cocoa powder into one bowl until combined, and fold chocolate chips into the other. Both batters will be pretty thick.

Step 3

Now, spoon a tablespoon of pumpkin batter and a tablespoon of the chocolate batter into each muffin cup, alternating between the two until the cups are about three-quarters full. Use a skewer or butter knife to swirl the two batters together in each cup, making a few gentle circles without worrying too much about the chocolate chips getting in the way.

Step 4

Pop the muffins in the oven and bake for about 19 to 23 minutes, or until a toothpick poked in the center comes out with just a few moist crumbs. Let them cool in the pan for five minutes before transferring to a wire rack to cool completely. Enjoy!