{"id":13908,"date":"2020-10-02T15:19:28","date_gmt":"2020-10-02T09:49:28","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=13908"},"modified":"2024-09-18T03:34:21","modified_gmt":"2024-09-17T22:04:21","slug":"chocolate-pumpkin-swirl-muffins","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/chocolate-pumpkin-swirl-muffins\/","title":{"rendered":"Chocolate Pumpkin Swirl Muffins"},"content":{"rendered":"\n

If there was ever a perfect recipe to kickstart my fall buzz, it's these delicious Chocolate Pumpkin Swirl Muffins<\/strong>. Made with hearty, wholesome ingredients, these are a fantastic guilt-free indulgence.\u00a0<\/p>\n\n\n\n

\"Chocolate<\/figure>\n\n\n\n

The muffins are incredibly flavourful, soft, and tender, too, thanks to the pumpkin puree. A bonus to these healthy vegan treats is that they are super simple to make! Sweet, chocolatey, and cosy. What\u2019s not to love? If you needed another reason to try these out, just the scent of cinnamon, nutmeg, and cloves wafting through the air as you bake them might do the trick.<\/p>\n\n\n\n

How to Make The Chocolate Pumpkin Swirl Muffins\u00a0<\/h2>\n\n\n\n

Start with making your pumpkin puree. <\/em><\/strong>Unless you have access to canned pumpkin puree instead. In that case, just open the can!<\/p>\n\n\n\n

It's very simple,  peel and dice 500 gms of pumpkin. This would yield approximately 250 gms of puree.  Steam in a saucepan with a tightly covered lid, for about 20 minutes.  You can mash it with a fork or blend it in your blender to get a smooth puree.<\/p>\n\n\n\n

Next, we are going to mix the almond milk and vinegar together in a bowl. Let that sit aside for 5 minutes. <\/p>\n\n\n\n

Another quick mixture to make is your pumpkin pie spice<\/a>. To make the most of the pumpkin we are adding in, I like to use a combination of spices that will accompany it best and add extra warmth to the muffins.<\/p>\n\n\n\n

Now let's get to the main show - sift together wholewheat flour, all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt in a large bowl. <\/p>\n\n\n\n

Now the raw sugar gets stirred in.<\/p>\n\n\n\n

In a small bowl, whisk together the milk-vinegar mixture, oil, pumpkin puree, and vanilla extract.<\/p>\n\n\n\n

Pour the liquid mixture into the dry ingredients. Gently stir with a spatula, just until moistened.<\/p>\n\n\n\n

I had some hazelnuts sitting in my refrigerator, so into the batter they went along with a handful of lovely 70% dark chocolate chips.<\/p>\n\n\n\n

\"Process<\/figure>\n\n\n\n

Making the \u201cswirl\u201d <\/h3>\n\n\n\n

My favorite part - making them pretty!<\/p>\n\n\n\n

Divide the batter in half. Stir in the cocoa powder in one half of the batter.<\/p>\n\n\n\n

Put 1 tablespoon of pumpkin batter in each cup, put 1 tbsp of chocolate batter on top. Repeat the layers one more time.<\/p>\n\n\n\n

Continue with the rest of the cups, until all the batter is used up.<\/p>\n\n\n\n

With a wooden skewer or toothpick, gently create the swirls. Don't overdo the swirl, otherwise the two batters will get too mixed up and you\u2019ll lose the effect!<\/p>\n\n\n\n

\"Chocolate<\/figure>\n\n\n\n

Bake & Serve<\/h3>\n\n\n\n

Bake the muffins at 180 C for 20-22 minutes or until a skewer inserted comes out clean with just a few moist crumbs attached. Serve warm and enjoy!<\/p>\n\n\n\n

These muffins can be stored in an airtight container in the refrigerator for 3 days. Reheat in the microwave before eating.<\/p>\n\n\n\n

\"Chocolate<\/figure>\n\n\n\n

Variations<\/h3>\n\n\n\n

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