If there was ever a perfect recipe to kickstart my fall buzz, it's these delicious Chocolate Pumpkin Swirl Muffins. Made with hearty, wholesome ingredients, these are a fantastic guilt-free indulgence.
1cup /250mlAlmond milkYou can use any milk of your choice
1tbspApple cider vinegar
1/3cup/ 80 mlCoconut oilYou can use any neutral tasting oil
1/2cup/ 130 gmsPumpkin pureeRecipe in the notes
1/3cupDark chocolate chips
Preheat your oven to 180C. Line your muffin tray cavities with paper liners.
Combine almond milk and apple cider vinegar in a bowl. Set aside for 5 minutes.
Sift together wholewheat flour, all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt in a large bowl.
Stir in the raw sugar.
In a small bowl, whisk together the milk-vinegar mixture, oil, pumpkin puree, and vanilla extract.
Pour the liquid mixture into the dry ingredients. Gently stir with a spatula, just until moistened.
Fold in the add-ins- hazelnuts, and chocolate chips, if using.
Divide the batter in half. Stir in the cocoa powder in one half of the batter.
Put 1 tablespoon of pumpkin batter in each cup, put 1 tbsp of chocolate batter on top. Repeat the layers one more time.
Continue with the rest of the cups, until all the batter is used up.
With a wooden skewer or toothpick, gently create the swirls. Don't overmix.
Bake 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!
These muffins can be stored in an airtight container in the refrigerator for 3 days. Reheat in the microwave before eating.
Pumpkin puree is very easy to make at home. 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.Pumpkin spice - combine the following spices:1 tbsp cinnamon powder1.5 tsp ginger powder1/2 tsp ground cloves 1/2 tsp ground nutmeg