Do I really need to even talk about these muffins??!!
No wait. I need to. I can’t not talk about them. I mean, come on. Pumpkin! Chocolate! IN A SWIRL!!! ????
I super seriouzly can’t believe it’s already most of the way through October. When did that happen?? I think that since I’m not in school anymore (??) and I don’t have any kids in school (or any kids at all, nope, thanks) I lose track of where the year goes. I mean, when you’re in school, all of the holidays are just that much more important because you get VACATION! Thanksgiving break! Winter break!
But now that I’m all grown up and shiz all that excitement has pretty much waned. I’m not a big holiday person, mostly because they seem to pop up on me, like oh hey! Wait – thanksgiving is tomorrow??!!?
Yeah. It’s pretty awkward sometimes.
Especially when we’re in the thick of fall and I’ve given you a total of zeroooo pumpkin recipes this year. And halloween is in less than a week. I must be the worst food blogger ever. ?
But wait. I am here for redemption! Because this recipe totally makes up for my lack of pumpkin recipes thus far. Because 1) it’s got chocolate in it. Chocolate+pumpkin=❤.
And 2) SWIRLZ.
Could these be any prettier??
This recipe is just a teeny tiny bit annoying because you have to mix things together and then split them up into separate bowls. If you use a scale your life will be way easier – just weigh the ingredients as you put them in the bowl, then take out half. If you don’t use a scale, just eyeball.
The chocolate mixture has a bit of extra sugar because the cocoa needs it. I tried these without the extra sugar and was not a huge fan. But extra sugar = extra ❤.
Also, the chocolate chips are necessary&delicious.
If you’re short on time&patience, you can totally make these without swirling them. But if you want to impress all of your fall-pumpkin-halloween loving friends, make the swirl.
AND this giant recipe makes 18 muffins. 18!! That means you can make them, sequester 6 of them for yourself and go hide in a closet and eat them all at once (guilty) and STILL impress your fall-pumpkin-halloween loving friends with a full batch of vegan chocolate pumpkin swirl muffins.
Wait I totally just sneaked that in there. Did I mention these are vegan? Win.
Vegan Chocolate Pumpkin Swirl Muffins
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 18 muffins
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 3/4 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup + 2 Tbsp cocoa powder
- 3/4 cup + 1/3 cup granulated sugar, divided
- 2 Tbsp ground flax seed + 6 Tbsp water
- 1/3 cup canola oil
- 1 1/2 cups almond milk
- 1 can pumpkin puree
- 2/3 cup chocolate chips, divided
- Preheat oven to 350F and grease a muffin tin. Combine the flax seed and water in a small bowl and set aside.
- Combine all the flours, spices, salt, baking powder, and baking soda in a medium bowl. Remove half, using a scale if you have one, and place in another medium bowl.
- To just one of the bowls, add the cocoa powder and sift to remove all clumps. Add 1/3 cup sugar only to the bowl with the cocoa powder and mix. Add 1/3 cup chocolate chips to each bowl and toss.
- In a large bowl, combine the remaining 3/4 cup sugar, flax seed mixture, canola oil, almond milk, and pumpkin puree. If you have a kitchen scale, weigh all these ingredients together as you put them in the bowl – this will make dividing it easier. Whisk well.
- Measure a little more than half of the pumpkin mixture into the bowl with the cocoa mixture and mix together. Add the remaining pumpkin mixture to the dry ingredients without the cocoa and mix just until no lumps remain.
- Spoon about 1 Tbsp of the chocolate mixture into each cup of a muffin tin. Add an equal amount of the non-chocolate mixture, then use a toothpick to swirl together. Add another bit of chocolate, then a spoonful of pumpkin, and swirl again. Repeat if necessary.
- Bake for 22-24 minutes, until a toothpick inserted into the center comes out clean. Remove from the muffin tin onto a cooling rack and let cool. Eat!
– This is a large recipe – 18 muffins! You could multiply each ingredient by 2/3 to get a regular 12-muffin recipe (or by 1/2 to get 9 muffers [<<-- not a typo]), but IMO you can never have too many muffins hangin around.
– Creating the swirl is really cool & all, but it takes extra time and makes extra dishes. You can make these non-swirly and just mix it all together in one bowl for an equal amount of deliciousness.