Pumpkin Chocolate Muffins
These deliciously moist pumpkin muffins are swirled with chocolate and perfectly spiced. Enjoy with your morning tea or coffee this autumn!
Servings: 12 muffins
Calories: 227kcal
Ingredients
- 2 cups (250g) plain/all-purpose flour
- ¼ cup (25g) cocoa powder
- ¾ cup (150g) light brown sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 2 large eggs room temperature
- ⅓ cup (80ml) vegetable oil
- 1 cup (240g) Greek-style yogurt
- 1 cup (225g) canned pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole muffin pan well, then set aside.
- Whisk together the flour, sugar, baking soda, salt, and spices. Set aside.
- Whisk together the eggs, oil, yogurt, pumpkin, and vanilla extract. Add the dry ingredients, and mix until just combined. Do not over-mix.
- Add half of the batter into a separate bowl, and mix in the cocoa powder.
- Alternating between the two batters, spoon into the prepared pan. Bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 - 10 minutes in the pan, then transfer them to a wire rack to cool completely.
Notes
Muffins stay fresh in an air-tight container at room temperature or in the fridge for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.