These Pumpkin Chocolate Swirl Muffins are made with whole wheat flour and no refined sugar for a healthier on the go breakfast or snack.
These Pumpkin Chocolate Swirl Muffins are so much fun and perfect for this time of year with their autumnal colors.
If you're looking for more pumpkin flavored recipes be sure to check out my 5 Minutes Spiced Pumpkin Butter and Vegan Pumpkin Chia French Toast . And for the dogs try these Peanut Butter Pumpkin Pupcakes.
Ingredients
Made with whole wheat and sweetened with coconut sugar, these muffins are also far healthier than most. Plus the addition of pumpkin means the little ones (and you) will be getting a healthy dose of vitamin A, fiber, and antioxidants including vision protecting lutein.
- white whole wheat flour
- salt
- baking soda
- baking powder
- cinnamon
- cocoa powder
- unsweetened almond milk
- apple cider vinegar
- coconut sugar
- pumpkin puree or butternut squash puree
- coconut oil
See recipe card for quantities.
Instructions
You might be thinking, this is just too complicated for a muffin, but really it's simple. There's just one batter divided to make the two colors. To make the swirl, you simply layer the two batters and use a skewer to swirl a bit. Simple, but impressive! When the kids took a bite and discovered the swirled colors inside, they were blown away.
This is also a great recipe to have the kids help with. It's simple enough and they'll enjoy spooning and swirling the batter!
Tip: I use canned pumpkin puree for these muffins, but if you live in area where it is not available, be sure to check out my simple how to guide for making your own puree.
substitutions & variations
- Gluten free - use 1:1 all purpose gluten free flour instead of wheat to make these muffins gluten free
- Coconut sugar - you can use an equal amount of cane sugar instead of coconut sugar
- Coconut oil - you can use any neutral oil you like instead of coconut oil
Equipment
You will need basic kitchen equipment such as mixing bowls and measuring cups and spoons as well as a muffin tin*.
*Hey there! Just wanted to let you know I'm a participant in the Amazon affiliate program, and some of the links in this post are affiliate links. That means I might earn a small commission from Amazon if you click them and buy something, but it doesn't cost you anything extra! It's just a way to help support my site and keep the lights on.
Storage
Store muffins in an airtight container at room temperature for 3-4 days.
You can also freeze muffins for longer storage. Place cooled muffins in a freezer safe container or bag in the freezer. Good for up to 1 month. Thaw when ready to enjoy.
If you try this recipe, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I'll be sure to see it!
Recipe
Pumpkin Chocolate Swirl Muffins
Ingredients
- 1 ¼ cup white whole wheat flour
- ¼ teaspoon salt
- ¾ tsp baking soda
- ¾ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ cup cocoa powder
- 1 cup unsweetened almond milk, room temperature
- 1 tablespoon apple cider vinegar
- ¾ cup coconut sugar
- 1 cup pumpkin puree or butternut squash puree
- ¼ cup coconut oil
Instructions
- Preheat oven to 350 degrees and prepare a muffin pan with liners. Set aside.
- Combine flour, salt, baking soda, baking powder, and cinnamon in a medium bowl. Set aside.
- In another bowl combine almond milk, apple cider vinegar, coconut sugar, pumpkin puree, and coconut oil.
- Make a well in the middle of the flour and pour in wet ingredients. Stir just to combine.
- Scoop ⅓ of batter into another bowl, add cocoa powder and stir again just to combine.
- Spoon a bit of the pumpkin batter into muffin wells followed by a small bit of the chocolate. Continue this process alternating between the two batters to create layers.
- Use a toothpick or skewer to gently swirl the layers.
- Lift pan and drop from a few inches in the air on to the counter. This will release air bubbles and level the batter.
- Bake in preheated oven for 27-29 minutes or until a toothpick inserted comes out clean.
- Leave muffins in the pan to cool for 5 minutes before removing and placing on a cooling rack to continue to cool.
Did you make this recipe? Let me know!