I came up with this recipe because I was craving a chocolate baked goody but still had leftover canned pumpkin to use up. For this recipe I wanted the muffins to look interesting, as well as being tasty, so I made two batters and swirled them together to get a marbled look. What I love the most about this recipe is that the muffins visually look interesting and extra special even if you leave them naked.
Start by preheating the oven, 350°F and line a muffin pan. Recipe makes 12 muffins.
To make the chocolate batter; In a small bowl whisk together the flour, baking soda, baking powder, salt and cocoa powder- set aside. In a large bowl whisk together the brown sugar, milk and vanilla. Next add the vegetable oil, whisk, then add the egg and whisk until well combined. Then add half of the dry ingredients to the wet and whisk until incorporated, repeat with the rest of the dry ingredients.
To make the pumpkin batter; In a small bowel whisk together the four, baking powder, salt and pumpkin spice- set aside. In a large bowl whisk together the sugar, pumpkin puree and vanilla. Next add the vegetable oil, whisk, then add the egg yolk and whisk until combined. Then add 1/3 of the beaten egg white, whisk to incorporate. Finally add the rest of the egg white and very gently fold it in (with a batter spatula).
Scoop about 1tbl of the chocolate batter into each muffin followed by about 1tbl of pumpkin batter. Then add about 1tsp of the chocolate batter followed by about 1tsp of pumpkin batter. Then (very patiently) swirl the batters together with a skewer or chopsticks, something longer than a toothpick.
You can bake these naked or if you prefer a little crunch on top sprinkle with sugar prior to baking.
Bake 15-20 minutes. These are particularly good warm out of the oven and slathered in butter. Yum!!
Cool completely if you’re topping with ganache.
These muffins are also fantastic topped with chocolate ganache and festively decorated. To make the ganache melt the chocolate chips and heavy cream together in a double boiler. Dip the muffins in the melted ganache and sprinkle with orange colored sugar or orange&black chocolate candies. Refrigerate until the ganache is firm but let them sit out to take the chill off before you eat them!
If you have leftover chocolate ganache make some truffles! Just pop the ganache in the fridge until it’s firm, scoop into balls (bite size), roll in orange sugar. Or finely chopped nuts, coconut, cocoa powder or powdered sugar. Store in the refrigerator but let them sit out ( a few minutes) to warm up prior to enjoying.
1cup all-purpose flour
1/2tsp baking powder
1/2tsp baking soda
1/3cup cocoa powder
2tsp vanilla extract
2tbl plus 2tsp vegetable oil
3/4cup all-purpose flour
1/2tsp baking powder
3tsp pumpkin spice
1/2cup pumpkin puree (not pie filling)
1/4tsp vanilla extract
3tbl vegetable oil
1 egg, separated, white beaten stiff
1cup semi-sweet chocolate chips
1/2cup heavy cream
assorted orange and black candy and sprinkles