Pumpkin Chocolate Swirl Muffins


Lesbian Bars Santa Barbara

These vegan pumpkin chocolate swirl muffins are moist, flavorful, and perfect for fall. The combination of pumpkin and chocolate creates a delicious treat that everyone will love. Plus, theyre easy to make and great for breakfast or dessert

Ingredients:
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup pumpkin puree
  • 1/2 cup coconut sugar
  • 1/4 cup maple syrup
  • 1/4 cup almond milk
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup cocoa powder
  • 1/4 cup dairy-free chocolate chips

Instructions:

Preheat the oven to 350F 175C and line a muffin tin with paper liners

In a bowl, whisk together the flour, baking powder, baking soda, and salt

In another bowl, mix together the pumpkin puree, coconut sugar, maple syrup, almond milk, coconut oil, vanilla extract, cinnamon, and nutmeg until well combined

Gradually add the dry ingredients to the wet ingredients, stirring until just combined

Be careful not to overmix

Divide the batter evenly among the muffin cups, filling each about halfway

Add cocoa powder and chocolate chips to the remaining batter and mix until combined

Spoon the chocolate batter on top of the pumpkin batter in each muffin cup

Use a toothpick or knife to gently swirl the chocolate batter into the pumpkin batter

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely


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