Chocolate Pumpkin Swirl Muffins

Chocolate Pumpkin Swirl Muffins


Directions for Chocolate Pumpkin Swirl Muffins:

2 large beaten eggs (room temp)

2 cups PB or Almond Butter (creamy smooth-room temp works best)

1/2 cup pure maple syrup

1.5 cups pure pumpkin puree

2 tsp baking soda

2 tsp vanilla extract

5 Tbsp unsweetend cacao powder

1/4 cup cacao, or dark chocolate chips. (I like Lily’s brand sweetened with stevia)

Instructions for Chocolate Pumpkin Swirl Muffins:

  1. Preheat oven to 350 f
  2. Spray muffin tray or line with parchment liners.
  3. Combine eggs, nut butter, maple syrup, pumpkin, baking soda, & vanilla; just until smooth.
  4. Remove 2 cups batter, and place in a separate bowl.
  5. In original bowl, add cacao powder & chocolate chips, mix well.
  6. Scoop 1/2 of EACH batter into each muffin tin, so it’s half chocolate, half pumpkin color.
  7. Swirl batters together using a toothpick.
  8. Bake in preheated oven for 25-30 minutes until toothpick comes out clean. They are VERY moist if they are NOT overbaked.

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