Ingredients

The following ingredients have 12 Servings
  • 1 cup pumpkin puree
  • 1/2 cup pure maple syrup
  • 2 large eggs, at room temperature
  • 1/4 cup unsweetened almond milk (or milk of choice)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/4 cup coconut oil, melted and cooled (or sub melted butter or vegan butter)
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup chocolate chips, divided

Instruction

  • Preheat oven to 350 degrees F. Line a 12 cup muffin tin with liners and spray the inside of the liners with nonstick cooking spray.
  • In a large bowl, mix together pumpkin, maple syrup, eggs, almond milk and vanilla extract.
  • In a separate large bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon, nutmeg, ginger, allspice and salt. 
  • Add dry ingredients to wet ingredients and mix until just combined. Next, stir in melted coconut oil.
  • Divide batter in half; adding half of the batter to a seperate medium bowl. Stir in cocoa powder and ¼ cup chocolate chips into one of the batters, mixing until just combined.
  • First spoon a less less than 1 tablespoon of the pumpkin batter into each muffin liner and then spoon 1 tablespoon chocolate batter on top. Repeat until all of your muffin batter is gone. 
  • Swirl the batters together with a knife, just about 3-4 times. Don’t go crazy or the batter won’t look nice and swirled. 
  • Gently shake your muffin pan back and forth just a few times to even out the batter. Top batter with remaining chocolate chips.
  • Bake for 20-25 minutes until a tester comes out clean. Mine were perfect at 22 minutes. Cool in pan for 10 minutes, then transfer to a wire rack to finish cooling.