Pumpkin Chocolate Swirl Muffins

eyedocbakes

If you have no self control when it comes to pumpkin, or chocolate, or muffins, this recipe is for you. It’s a small batch recipe – it makes only 6 muffins! But trust me, it hits the spot! These are the fluffiest, softest muffins, which feel so light as air, that they are a little too easy to eat – good thing there are only gonna be 6 of them. No one’s stopping you from making them again though, just sayin. I also dipped the muffin tops into my butterscotch sauce – and the amazing factor just doubles.  Now, for those of you who are not huge pumpkin people – this recipe is great, because the pumpkin does not overwhelm. The chocolate swirled in helps to offset it a bit. This muffin makes for a great breakfast muffin, or dessert! 

What you’ll need . . .

flour

brown & granulated sugars

pumpkin pie spice

baking powder & soda

salt

egg

vegetable oil

pumpkin puree

milk

sour cream

vanilla extract

cocoa powder

optional: butterscotch sauce

You only need two bowls for this recipe! In a large bowl, whisk together your flour, sugars, pumpkin pie spice, baking powder, and baking soda, and salt. Mix in the egg, then the vegetable oil, milk, sour cream, vanilla until combined. next mix in the pumpkin puree until smooth. Remove 1/3 of the batter and mix in the cocoa powder. Preheat your oven to 350F. Line your muffin pan with 6 liners. Using two cookie scoops (larger for the pumpkin), add a scoop of both to each muffin liner. Add in some more so it is a little over 3/4 full, almost to the top of the liner. Use a toothpick to swirl the batters in each muffin liner. Bake for about 24 minutes, or until a toothpick comes out clean from the middle of the muffin. Remove and let cool. Once cool, you can enjoy, or dip the tops into the butterscotch sauce. 

Some notes . . .

  1. I use 2% reduced fat milk, but you can use whole if you prefer. 
  2. To make your own butterscotch sauce in 5 minutes, use the recipe in this post. or you can use store bought.
  3. These muffins taste great with chocolate chips or walnuts too – feel free to add those in if you like! 

If you liked this recipe, you might want to try . . .

  1. Mini pumpkin cupcakes with pumpkin spice cream cheese frosting
  2. Baked Apple Cider Donuts

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Pumpkin Chocolate Swirl Muffins

The fluffiest Fall muffins you'll ever have! A small batch recipe so you can make just 6 when that pumpkin chocolate craving hits! You need two bowls and about 30 minutes!
Prep Time10 mins
Cook Time24 mins
Total Time34 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: chocolate chip cookies, muffins, pumpkin
Servings: 6 muffins

Ingredients

  • 1 cup flour
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • ¾ tsp pumpkin pie spice
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 1 egg
  • ¼ cup vegetable oil
  • ¼ cup milk
  • ¼ cup sour cream
  • ½ tsp vanilla extract
  • 5 tbsp pumpkin puree
  • 2 tbsp cocoa powder

Instructions

  • In a large bowl, whisk together your flour, brown sugar, granulated sugar, pumpkin pie spice, baking powder, and baking soda, and salt.
  • Mix in the egg, then the vegetable oil, milk, sour cream, vanilla until combined. Next mix in the pumpkin puree until smooth. Remove1/3 of the batter and mix in the cocoa powder.
  • Preheat your oven to 350F. Line your muffin pan with 6 liners. Using two cookie scoops(larger for the pumpkin), add a scoop of both to each muffin liner. Add in some more so it is a little over 3/4 full, almost to the top of the liner.
  • Use a toothpick to swirl the batters in each muffin liner. Bake for about 24minutes, or until a toothpick comes out clean from the middle of the muffin. Remove and let cool. Once cool, you can enjoy, or dip the tops into the butterscotch sauce. 

Notes

  1. For the butterscotch sauce, you can use store bought, or make your own easy 5 minute sauce! Find the recipe here
  2. These muffins also taste great with walnuts or chocolate chips mixed into the batter if you like those! 

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