We’re still celebrating all things pumpkin because that’s what fall is about. Am I right?! Throwback to FIVE years ago when I shared these fluffy chocolate pumpkin muffins. I distinctly remember Abra and I testing them in my old condo and one bite, we were absolutely hooked.
In fact, THEY MIGHT JUST BE THE BEST MUFFINS I’VE EVER MADE.
All caps necessary indeed.
They’re moist, full of both chocolate and pumpkin flavor, and taste more like a cupcake than a muffin. I would like to live in these little swirls.
If you’re ready to cozy into fall weather, bake your heart out, and fill your home with the best-smelling spices around, then you’ve come to the right place for all of the delicious nourishing recipes.
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Ingredients in healthy chocolate pumpkin muffins
These amazing, perfectly moist chocolate pumpkin muffins are made with wholesome ingredients you can feel good about. The pumpkin spice and dark chocolate combo is truly out of this world. Here’s what you’ll need:
- Pumpkin puree: for that incredible pumpkin layer. Feel free to use canned pumpkin puree or make your own with this tutorial.
- Maple syrup: we’re naturally sweetening these chocolate pumpkin muffins with a bit of pure maple syrup.
- Eggs: you’ll need 2 eggs in this recipe. I have not tested these muffins with flax eggs but let me know if you do!
- Almond milk: a bit of unsweetened almond milk adds the perfect amount of moisture. Feel free to use any milk you’d like.
- Vanilla extract: always adding vanilla for delicious flavor. Learn how to make your own here!
- Whole wheat pastry flour: I love baking with whole wheat pastry flour because it adds a boost of whole grains while keeping these muffins super fluffy. You can also use white whole wheat flour or a ratio of ¾ cup whole wheat flour + 1 cup all purpose flour.
- Spices: the perfect mix of cozy fall spices comes from cinnamon, nutmeg, ground ginger & allspice.
- Baking soda & salt: to help these muffins bake up properly.
- Coconut oil: we’re using a little melted coconut oil for additional moisture. You can also use butter or vegan butter.
- Unsweetened cocoa powder: be sure to use a high quality, unsweetened cocoa powder to get that amazing, rich chocolate flavor.
- Chocolate chips: I love the bites of melted dark chocolate chips in these muffins. Feel free to use dairy free chocolate chips if you’d like.
Customize your chocolate pumpkin muffins
- To make the muffins gluten free: I recommend using Bob’s Red Mill 1:1 gluten free flour. You can also substitute chickpea flour, but you may need to add a splash or two more milk to the batter.
- To make muffins vegan: use two flax eggs instead of regular eggs. Learn how to make flax eggs here! Please also be sure to use vegan chocolate chips (Enjoy Life is a great brand).
- Different mix-ins: feel free to add 1/2 chopped pecans or walnuts for a nutty version, or even unsweetened shredded coconut!
Tips for making chocolate pumpkin muffins
- Follow the recipe. The best way to ensure the success of these easy, healthy chocolate pumpkin muffins is to follow the recipe and use the exact ingredients as written (unless I note specific substitutes).
- Make sure your eggs are at room temperature. If your eggs are too cold you risk the coconut oil coagulating. To bring your eggs to room temp, simply place them in a bowl of warm water for 3-5 minutes before you use them. Also make sure your coconut oil has cooled after melting it.
- Do not overmix the batter. If you overmix batter you’ll end up with muffins that are more dense and gummy instead of fluffy and soft. Plus, you want to be careful not to “over-swirl” the batters together.
- Use fresh baking soda. If your baking soda is older than 3 months, I suggest grabbing a new one for best baking results.
How to “marble” these chocolate pumpkin muffins
There are a few simple tips & tricks I have for creating that beautiful “marble” effect in these chocolate pumpkin muffins. Here’s how to do it:
- Start by making one batter, then divide it evenly into two bowls and add a little cocoa powder to one of the batters.
- Next, alternate adding the two different batters to each of your muffin liners.
- Use a knife to swirl the batter just a few times. Don’t overdo it or your batter will look all mixed together. We want to keep them pretty.
- Before baking, don’t forget to top them with a few chocolate chips if you know what’s good.
Turn these muffins into chocolate pumpkin bread
You can easily use this chocolate pumpkin muffins recipe for making a bread instead! Just layer the batter in a greased 8×4 inch loaf pan. Bake for 45-55 minutes or until tester comes out clean or with just a few crumbs attached. Alternatively, you can try my Coconut Double Chocolate Pumpkin Bread.
Freezer-friendly chocolate pumpkin muffins
These healthy marbled chocolate pumpkin muffins are freezer-friendly! Simply wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat them for 30-45 seconds in the microwave or simply thaw them at room temperature.
Bake them up. They’ll be glorious, I promise.
SO DAMN GLORIOUS.
More pumpkin recipes you’ll love
Get all of my pumpkin recipes here!
I hope you love these healthy marbled chocolate pumpkin muffins! If you make them be sure to leave a comment & a rating so I know how you liked them. Enjoy, xo!
Healthy Marbled Chocolate Pumpkin Muffins
Incredibly fluffy marbled chocolate pumpkin muffins swirled with pumpkin spice batter and double chocolate batter. These healthy chocolate pumpkin muffins are naturally sweetened, made with wholesome ingredients and make the perfect snack or healthier treat.
- 1 cup pumpkin puree
- ½ cup pure maple syrup
- 2 large eggs, at room temperature
- ¼ cup unsweetened almond milk (or milk of choice)
- 1 teaspoon vanilla extract
- 1 ½ cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon allspice
- ½ teaspoon salt
- ¼ cup coconut oil, melted and cooled (or sub melted butter or vegan butter)
- ¼ cup unsweetened cocoa powder
- ½ cup chocolate chips, divided
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.
To make gluten free: I suggest using a 1:1 gluten free all purpose flour.
See the full post for tips, tricks, and freezing instructions!
Serving: 1muffinCalories: 198calCarbohydrates: 29.1gProtein: 3.2gFat: 9.2gSaturated Fat: 6.5gFiber: 4.3gSugar: 14.2g
This post was originally published on October 8th, 2018, and republished on October 29th, 2023.