Pumpkin Chocolate Swirl Muffins
These Pumpkin Chocolate Swirl Muffins are made with whole wheat flour and no refined sugar for a healthier on the go breakfast or snack.
Servings 12 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.
