CHOCOLATE SWIRL PUMPKIN MUFFINS
These incredibly moist chocolate swirl pumpkin muffins are the ultimate fall treat, with every bite infused with cozy autumn flavors and a rich swirl of Nutella. Not only are they delicious, but they’re also quick and easy to make, perfect for busy mornings or a last-minute dessert. Ready in under an hour, these muffins come together effortlessly – no mixer required! Simply whisk the pumpkin muffin batter by hand, scoop it into your favorite muffin liners, and swirl in a generous layer of Nutella for that extra touch of decadence.
The result? A soft, tender muffin with a perfectly balanced sweetness and a rich chocolatey twist in every bite. Whether you’re hosting a fall gathering or simply craving a warm, comforting snack, these chocolate swirl pumpkin muffins will hit the spot. They’re ideal for enjoying with a hot cup of coffee or tea on a crisp autumn day. Bonus: they make your kitchen smell heavenly while baking!
INGREDIENTS YOU NEED:
- All-purpose Flour: The base of these fluffy muffins, providing structure and a soft, tender crumb.
- Pumpkin Puree: Adds moisture, rich flavor, and that signature autumn touch. Be sure to use pure pumpkin puree, not pumpkin pie filling.
- Baking Powder & Baking Soda: These help the muffins rise beautifully, creating a light and airy texture.
- Granulated Sugar & Light Brown Sugar: A combination of both sugars gives sweetness and a slight molasses flavor from the brown sugar, making the muffins perfectly sweet and balanced.
- Eggs: Provide structure and help bind all the ingredients together, making the muffins moist and fluffy.
- Vegetable Oil: Adds richness and keeps the muffins soft and tender. You can also substitute with melted coconut oil for a slightly different flavor.
- Vanilla Extract: Enhances the overall flavor with a subtle sweetness.
- Sour Cream: The secret ingredient for extra moistness and a soft, delicate crumb. It adds a slight tang that complements the sweetness perfectly.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves that brings all the warm fall flavors into every bite.
- Nutella: For that extra indulgent swirl of creamy, chocolate-hazelnut goodness, making these muffins irresistible!
TIPS FOR THE BEST PUMPKIN MUFFINS
- Don’t Overmix the Batter: When combining the wet and dry ingredients, mix just until the flour disappears. Overmixing can cause the muffins to become dense and tough instead of light and fluffy.
- Use Room Temperature Ingredients: Ensure your eggs, sour cream, and other ingredients are at room temperature. This helps them incorporate more easily and ensures even baking.
- High Heat at First: Start baking the muffins at a higher temperature (about 425°F/220°C) for the first 5 minutes. This gives the muffins a quick rise, creating a tall, bakery-style muffin top. Afterward, reduce the temperature to 350°F/175°C for the remainder of the baking time.
- Don’t Skimp on the Pumpkin Pie Spice: The blend of spices is what gives these muffins their warm, autumn flavor. If you love extra spice, feel free to add a pinch more cinnamon or nutmeg to the batter.
- Scoop the Batter Evenly: Use an ice cream scoop or a large spoon to divide the batter evenly among muffin liners. This ensures all your muffins bake at the same rate and come out looking uniform.
- Swirl Gently: When adding the Nutella (or Chocolate SunButter), gently swirl it into the batter with a toothpick or knife. Over-swelling will mix it in too much and lose that gorgeous marbled effect.
- Fill Muffin Liners Almost to the Top: For beautifully domed muffins, fill the liners about ¾ full or even a bit more, leaving just enough space to allow for a rise.
- Test for Doneness: Insert a toothpick or cake tester into the center of a muffin. If it comes out clean or with just a few moist crumbs, the muffins are done. Avoid overbaking, as this can lead to dry muffins.
- Let Them Cool (a little): Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack. This helps them set without becoming soggy on the bottom. Enjoy them warm for the best texture and flavor.
If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.
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CHOCOLATE SWIRL PUMPKIN MUFFINS
Ingredients
- 2 cups all-purpose flour sifted
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 pack vanilla
- 1/4 cup sour cream
- 1/2 cup nutella
- 1 can pumpkin puree
Instructions
- Pre-heat the oven to 220 °C and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and a pinch of salt. Set aside.
- In a large mixing bowl, combine the pumpkin purée and both sugars (granulated and light brown). Then, whisk in the oil, eggs, vanilla extract, and sour cream until smooth and well-blended.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fill each muffin liner with the batter, filling them up to the rim for a nice rise.
- Place a tsp of Nutella on top of each muffin. Use a toothpick or skewer to swirl it into the batter, ensuring the chocolate spreads throughout for a beautiful marbled effect.
- Bake in the preheated oven for 5 minutes , then lower the temperature to 180 degrees and continue baking for the rest of the time or until a toothpick inserted into the center comes out clean, with just a few moist crumbs attached.