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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


  • 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


  • 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. 


  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!