Chocolate Swirl Pumpkin Spice Muffins
Super moist and soft pumpkin muffins with soothing warm spices and a milk chocolate swirl.
Ingredients
- 1 ¾ cups 250g all-purpose flour
- ⅓ cup 65g granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground clove
- 1 cup 240ml pure pumpkin puree
- ½ cup 110g packed dark brown sugar
- 2 large eggs at room temperature
- ⅔ cup 160ml milk
- 1 teaspoon 5ml pure vanilla extract
- ⅓ cup 75g unsalted butter, melted
- 3 ½ oz 100g milk chocolate, melted
Instructions
- Preheat your oven to 350°F and line the cups of a standard 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt and spices until evenly blended.
- In a large bowl, whisk together pumpkin puree with brown sugar until sugar is dissolved. Whisk in eggs one at a time. Whisk in milk, vanilla and melted butter. Add the flour mixture to the pumpkin mixture and stir together gently until just combined. Do not over-mix. A few small lumps are just fine.
- Divide batter evenly among prepared muffin cups, filling them to the rim. Drizzle or dollop a teaspoon of melted chocolate over each cup of batter and swirl it through with a toothpick or a skewer. Bake for 20-25 minutes until golden brown and muffins spring back when pressed gently. Transfer pan to a wire rack and let muffins cool for 5 minutes before transferring individually to the rack to finish cooling.
