Pumpkin Chocolate Swirl Muffins

  • ½ cup unsalted butter, softened
  • ½ cup packed dark brown sugar
  • 1½ cups pumpkin purée
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon cardamom
  • ¼ teaspoon nutmeg
  • ¼ cup cocoa powder
  1. Preheat oven to 350ºF. Line 12 muffin cups.
  2. In a medium bowl, cream the butter and brown sugar. Add in the pumpkin purée, eggs, and vanilla, stirring until combined.
  3. In a separate bowl, combine 1 cup of flour, baking powder, baking soda, salt, cinnamon, cardamom, and nutmeg, whisking together. Add to the pumpkin mixture and stir until the dry ingredients are incorporated.
  4. Split the batter in half. Add ¼ cup of flour to one side, stirring to combine, and ¼ cup cocoa powder to the other, stirring to combine. Pour one batter on top of the other and fold twice to swirl slightly. Do not over fold the batter, or they will combine rather than swirl. Alternatively, you can swirl in the muffin cups by adding both batters to the same cup and then using a toothpick or knife to swirl together.
  5. Scoop into the line muffin cups, filling ⅔ full. Bake for 20-22 minutes, until centers of the muffins are set and bounce back lightly when touched.
Author: Shaina Olmanson
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Recipe by Food for My Family at http://foodformyfamily.com/recipes/pumpkin-chocolate-swirl-muffins