Chocolate Pumpkin Swirl Muffins Recipe (2024)

These were delicious and a big hit with my family! I did significantly reduce the sugar as follows: half cup brown sugar & quarter cup of granulated.

Made the following adjustments: cut sugars by about 1/3; added a dash of nutmeg, dash of ginger, and dash of cardamom; used 1/2 whole wheat flour. These are great! Still quite sweet but not overly sweet for an indulgent muffin. Despite the whole wheat flour, they are light and fluffy. I added the chocolate first and then swirled with a skewer, which I twirled around while also mixing. I think 10-12 twirl/mixes is just about right to get a good swirl.

To those that write how this recipe wasn’t great - if you change a baking recipe don’t be surprised if it doesn’t work. Baking is a science and there are ratios for a successful bake. Once that’s established you can riff away.Check your oven temps, too.

Mitzi, don't ruin my excuse to eat something with frosting for breakfast...

Agree with other reviewers that the chocolate was hard to swirl due to being too stiff and that the texture of the muffins was somewhat off. I cut down each of the sugars to 1/2 cup each and added a tablespoon of pumpkin pie spice. They only took 22 minutes in my pre-heated oven. These were just okay. If I’m going to expend a lot of calories I want to be blown away, but that was not the case. Will not make these again.

Great recipe though heavy on the sugar. As this is a muffin, I cut it to 1/2 c granulated and 1/2 c brown and it was perfect. Will probably be a staple fall breakfast!

Excellent recipe ! Cut the sugars a little as this is going to preschool, but I was able to get 24 mini muffins and 10 regular size ones

Delicious!! I cut out about 1/3 cup of white sugar, but otherwise made according to the directions. Light and springy and very good!

Delicious! Add chocolate chips for texture.

These felt too uniform and cake-y in texture— I’d suggest adding chopped nuts or candied pumpkin. The chocolate chips were a good addition.

I made this without eggs (added applesauce) or dairy (non dairy yogurt). Next time I would add pumpkin spices (nutmeg, cloves, ginger), it lacked the pumpkin flavors I was hoping for.

Forgot to add, will try adding the chocolate batter first because it’s heavier and thicker than the pumpkin. Also, filled the cups very full and the muffins turned out puffy and pretty. But even so, it made 14 muffins instead of 12.

These are incredibly good. I was short on 'pumpkin" (actually, squash I roasted), so added half a cubed pear....I think this made them even better. The combination of chocolate, 'pumpkin' pear and cinnamon was fabulous. Also, I substituted buttermilk for the yogurt, and this increased lightness. So so good!

I made these gluten-free. Way too much cocoa powder made half of the batter too thick and unmanageable. Maybe a little less cocoa and more liquid to make it less stiff?

I made these with a one-to-one gluten free flour blend (Bob’s Red Mill): and they were really delicious. Lots of compliments. I’ll make them again for sure.

I weighed out my flour on a scale and used the recommended amounts of sugar and it made exactly 12 muffins. It turned out I only had one egg so that’s what I used, and I was able to substitute 50 gm of flour for protein powder and they turned out amazing. I added chopped walnuts to the pumpkin batter and chocolate chips to the chocolate batter.

I left the cocoa powder out altogether and added chocolate chips instead. They turned out great!

I cut the sugar by about a third because it seemed like a lot, but I honestly think these could've used the extra sugar! With less sugar these would make a great breakfast, but I made them to be a sweet snack, so I think I would prefer them to be a bit sweeter. Even with less sugar though, these are excellent!

Did 1/2 c. For each sugar as suggested in comments 2/3 c. Dark chocolate chips. Baked for 22 min. Was perfect! We like cinnamon otherwise it would have been too much.

Minor adjustments: lowered white sugar by a 1/4 cup, swapped 1/2 flour for whole wheat, added 1/4 ground flax. Also doubled the recipe so I didn't have to divide anything for the chocolat batter (just put 1 cup of cacao powder in one batch). Also used a skewer instead of a knife to swirl. The texture is beautiful and they are delicious!

Slightly lowered the sugar content and made a double batch so I didn't have to divide anything. Turned out great and now I have some to offer a friend!

1 batch ended up making 24 mini muffins and 11 regular ones. We’re a little dry considering I have them 22 minutes - I think 18 would have been fine. Make sure to really mix the batter with the cocoa powder so it all gets incorporated.

Can this recipe be used to make a pumpkin loaf cake instead of muffins?

These were ok, I think the idea was more novel than the finished product. The chocolate batter is more dense than the pumpkin batter which made swirling the two together a challenge. I'd like this better if it had some texture, a streusel ribbon or topping.

Made these for the second time, used scant 1/4 cup of buttermilk in the cocoa half which helped blend smoothly. Accidentally mixed the white sugar (halved) with the dry ingredients, everything was fine. Once again got 24 mini muffins and ten full size.

Chocolate side was very denseTry seperatjng before adding flour or maybe adding another egg or more yogurt to that side Cut all the way back on the sufar

1and 3/4 cup sugar and frosting dose not make this a muffin.

Question: I'd like to try mini-muffins. Can anyone recommend a proper baking time and temperature? Thanks!

Delicious recipe. I know cocoa powder can dry out a recipe so I added about a Tsp extra oil to that chocolate batter and I subbed buttermilk for the yogurt, same amount. I made 9 muffins in a large sized muffin tin. They were tall and beautiful!

made icing and added mini choc chips, not dry, very popular (also reduced sugar slightly- maybe by 20g)