Healthy Marbled Chocolate Pumpkin Muffins
Need a dairy free side dish? Healthy Marbled Chocolate Pumpkin Muffins could be an awesome recipe to try. One serving contains 191 calories, 4g of protein, and 8g of fat. This recipe serves 12. For 76 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 123 people were glad they tried this recipe. A mixture of ground ginger, salt, baking soda, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Ambitious Kitchen. From preparation to the plate, this recipe takes roughly 35 minutes. With a spoonacular score of 45%, this dish is good. Similar recipes include Marbled Pumpkin Cheesecake Muffins, Healthy Chocolate Chip Pumpkin Muffins, and Healthy Pumpkin Chocolate Chip Muffins.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
1/4 teaspoon allspice
3 tablespoons unsweetened almond milk (or milk)
1 teaspoon baking soda
1/2 cup chocolate chips, divided
1 teaspoon cinnamon
1/4 cup coconut oil, melted and cooled (or sub melted butter)
2 large eggs, at room temperature
1/2 teaspoon ground ginger
1/2 cup pure maple syrup
1/2 teaspoon nutmeg
1 cup pumpkin puree
1/2 teaspoon salt
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 1/2 cups whole wheat pastry flour
Equipment:
muffin tray
oven
bowl
whisk
knife
wire rack
frying pan
Cooking instruction summary:
Preheat oven to 350 degrees F. Line a 12 cup muffin tin with liners and spray the inside of the liners with nonstick cooking spray. In a large bowl, mix together pumpkin, maple syrup, eggs, almond milk and vanilla extract. In a separate large bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon, nutmeg, ginger, cloves and salt. Add dry ingredients to wet ingredients and mix until just combined. Next, stir in melted coconut oil. Divide batter in half; adding half of the batter to a seperate medium bowl. Stir in cocoa powder and cup chocolate chips into one of the batters, mixing until just combined. 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. Swirl the batters together with a knife, just about 3-4 times. Dont go crazy or the batter wont look nice and swirled. Gently shake your muffin pan back and forth just a few times to even out the batter. Top batter with remaining chocolate chips. Bake for 20-25 minutes until a tester comes out clean. Mine were perfect at 22 minutes. Cool in pan for 10 minutes, then transfer to a wire rack to finish cooling.
Step by step:
1. Preheat oven to 350 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, eggs, almond milk and vanilla extract.
3. In a separate large bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon, nutmeg, ginger, cloves and salt.
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 and cup chocolate chips 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. Swirl the batters together with a knife, just about 3-4 times. Dont go crazy or the batter wont look nice and swirled. Gently shake your muffin pan back and forth just a few times to even out the batter. Top batter with remaining chocolate chips.
7. Bake for 20-25 minutes until a tester comes out clean. Mine were perfect at 22 minutes. Cool in pan for 10 minutes, then transfer to a wire rack to finish cooling.
Nutrition Information:
covered percent of daily need
