Marbled Pumpkin Chocolate Muffins

This recipe features a blend of nourishing ingredients that support both health and flavor. Pumpkin purée is rich in beta-carotene, a powerful antioxidant that supports vision and immune health, while pure maple syrup or honey provides a natural sweetness with trace minerals. Almond flour and a gluten-free flour blend offer a nutrient-dense, fiber-rich base, making this recipe suitable for various dietary needs. Eggs provide high-quality protein and essential nutrients like choline, supporting brain health. Spices like cinnamon, ginger, and nutmeg not only add warmth and depth but also deliver anti-inflammatory and digestive benefits. The addition of avocado or coconut oil supplies healthy fats to promote satiety and heart health, while unsweetened cocoa powder brings a dose of antioxidants for a hint of indulgence without excess sugar. Together, these ingredients create a wholesome treat that nourishes both body and soul.

Makes 12 muffins

Ingredients

• 1 cup pumpkin puree

• ½ cup pure maple syrup or honey

• 2 large eggs, at room temperature

• ¼ cup unsweetened almond milk (or milk of choice)

• 1 teaspoon vanilla extract

• 1 cup almond flour

• ½ cup GF flour blend

• 3/4 teaspoon baking soda

• ¼ teaspoon baking powder

• 1 teaspoon cinnamon

• ½ teaspoon ground ginger

• ½ teaspoon salt

• ¼ teaspoon nutmeg

• ¼ cup avocado or coconut oil, melted and cooled (or sub melted butter or vegan butter)

• ¼ cup unsweetened cocoa powder

(optional) powdered sugar, vanilla, and cinnamon

Directions

1. Preheat oven to 400 degrees F. Line a 12 cup muffin tin with liners and spray the inside of the liners with nonstick cooking spray.

2. In a large bowl, mix together pumpkin, maple syrup/honey, eggs, almond milk and vanilla extract.

3. In a separate large bowl, whisk together the dry ingredients: flour, spices, salt, and baking soda/powder.

4. Add dry ingredients to wet ingredients and mix until just combined. Next, stir in melted coconut oil.

5. Divide batter in half; adding half of the batter to a seperate medium bowl. Stir in cocoa powder into one of the batters, mixing until just combined.

6. 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. 

7. Swirl the batters together with a knife, just about 3-4 times. Don’t go crazy or the batter won’t look nicely swirled. 

8. Gently shake your muffin pan back and forth just a few times to even out the batter.

9. Bake for 5 min at 400, then drop temp to 350 and continue baking for 15-20 minutes until a tester comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to finish cooling.

10. Once cool, drizzle optional glaze of powdered sugar, vanilla, and cinnamon.