These super moist pumpkin muffins are swirled with a double layer of Chocolate SunButter! This recipe is also so quick and easy as these muffins are ready in under an hour. Just mix the pumpkin muffin batter by hand, scoop into liners, swirl with chocolate, and bake. It’s the perfect fall recipe!
This post is sponsored by SunButter and all thoughts and opinions are my own. Thank you for supporting the brands that make Butternut Bakery possible!
What makes these chocolate pumpkin muffins so good?
Anything pumpkin HAS to be extra moist, and these muffins are just that. The texture is bouncy and pillowy but also so rich and moist at the same time.
Not only that, but the batter is very quick and easy to make. It’s mixed by hand and requires a few simple ingredients. It’s full of pumpkin flavor but lightly spiced. Just a teaspoon of pumpkin pie spice is added to this recipe to help boost the pumpkin flavor without disrupting the chocolate.
Speaking of, these pumpkin muffins are swirled with two layers of Chocolate SunButter. This rich and creamy sunflower seed spread is SO delicious but not overly sweet which is why I love baking with it…and why I also prefer it over Nutella.
It has a true chocolate flavor with a slightly savory element from the roasted sunflower seeds. It’s just so good that I’m constantly sneaking spoonfuls of it.
So to elevate these pumpkin muffins, Chocolate SunButter is stuffed inside the muffin and is also swirled on top. It creates two fudgy layers that pair perfectly with the rich and moist chocolate muffins.
Once the muffins are filled and swirled, they bake into the most perfect domed muffin tops. They puff up so perfectly in the oven and have a beautiful chocolate swirl design on top. In other words, they look so impressive but are incredibly easy to make!
Tips for making pumpkin muffins
What I love about this recipe is that it’s so simple, but here are a few things to keep in mind to ensure yours turns out just right:
- Flour – I say this in every post, and for good reason. It’s the number one reason why most recipes fail. If there’s too much flour, these muffins will turn dry. If possible, measure the flour with a food scale. Otherwise, to ensure the exact amount, gently spoon the flour into the measuring cup and level it off with a flat edge. If scooped directly into the flour container, the flour becomes packed down into the cup which could leave you with 1/4 cup or more of added flour.
- Pumpkin – Make sure to use canned pumpkin puree and NOT pumpkin pie filling. The only ingredient on the can should be pumpkin!
- Sour Cream – For the best richness, use full fat sour cream. Full fat Greek yogurt can also be used.
- Mixing – Use a whisk to mix the batter to prevent any large lumps (although it’s ok if there are some small lumps throughout). Also stop mixing right when the batter comes together. Over worked batter can lead to tough muffins.
How to make chocolate swirled pumpkin muffins
These pumpkin muffins can either be baked in a cupcake or muffin tin, although I prefer cupcake for a slightly smaller muffin.
Line your tin of choice with paper liners (parchment paper liners work best here) and then half fill each liner with pumpkin muffin batter.
Shake the pan a few times to level out the batter as this will provide a flat surface for the chocolate to sit.
Spoon a teaspoon of Chocolate SunButter into the center of each muffin, then top them off with another layer of pumpkin batter. Each liner should be filled all the way to the top.
Dollop a heaping teaspoon of more Chocolate SunButter on the top of each muffin.
Using a toothpick, swirl the chocolate into the muffins. Don’t be afraid to dig in to pull up some of the pumpkin muffin batter. The top of each muffin should have an even swirl of both chocolate and batter, just like the picture shown in this post.
Now these chocolate swirled pumpkin muffins are ready to bake!
Chocolate Swirled Pumpkin Muffins FAQs
Yes, a muffin tin can also be used here. I only prefer a cupcake tin because it’s more common for home bakers to have this instead of a muffin tin.
Store these muffins in an air tight container at room temperature. They will keep for up to 5 days and since they’re oil-based, they will also remain moist.
Since Chocolate SunButter is certified gluten free, simply swap the pumpkin muffin recipe with my gluten free pumpkin muffins. Omit the butter and cinnamon sugar coating, but follow the same chocolate swirl steps provided in this recipe.
Although I haven’t tested it, I do think this recipe could work well with flax eggs in place of the large eggs. Mix 2 tablespoons of ground flaxseed with 5 tablespoons of water. Let it sit for 5-10 minutes to thicken and gel before mixing in to the batter. As far as the sour cream, sub in your favorite vegan sour cream or use plant based milk + 1/4 tsp vinegar.
Full fat Greek yogurt can also be used, or buttermilk.
For more pumpkin recipes, check out my:
- BEST EVER Pumpkin Bread
- Gluten Free Pumpkin Muffins
- Pumpkin Cheesecake
- Mini Pumpkin Hand Pies
- Brown Butter Chewy Pumpkin Cookies
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make these chocolate pumpkin muffins. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
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Chocolate Swirled Pumpkin Muffins
- Total Time: 1 hour
- Yield: 12 muffins
Description
These moist pumpkin muffins are swirled with rich and creamy chocolate SunButter. They’re also so quick and easy to make and bake with the most perfect swirled and domed muffin tops!
Ingredients
Chocolate Swirled Pumpkin Muffins
- 2 cups (265g) all purpose flour* see notes for GF
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice**
- 1/4 tsp kosher salt
- 1 15oz can pumpkin puree (not pumpkin pie filling)
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1/2 cup (110g) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup (63g) sour cream
- 1/2 cup Chocolate SunButter
Instructions
- Preheat the oven to 350F and line a cupcake tin with 12 paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
- In a large bowl, whisk together the pumpkin and sugars followed by the oil, eggs, vanilla, and sour cream.
- Pour in the dry ingredients and mix to combine.
- Fill each liner half full with the muffin batter. Shake the pan to help level out the batter. Spoon a teaspoon of Chocolate SunButter in the center of each muffin.
- Fill the liners with the remaining muffin batter, filling each all the way to the top.
- Place a heaping teaspoon of Chocolate SunButter in the center of each muffin. Use a toothpick to swirl in the chocolate. Don’t be afraid to really dig in to the batter to get a swirl of both chocolate and batter.
- Bake for 25-30 minutes, or until a toothpick in the center comes out clean with a few moist crumbs.
- Allow the muffins to cool in the pan for about 5 minutes, then transfer to a cooling rack and enjoy warm or at room temp.
- For serving, I like to split my muffin in half and spread some more Chocolate SunButter on the inside for an extra kick of chocolate. Enjoy!
Equipment
Buy Now → Notes
GLUTEN FREE – For a gluten free version, use my recipe for gluten free pumpkin muffins. Skip the butter and cinnamon sugar coating but follow all the same steps here for incorporating the chocolate!
PUMPKIN PIE SPICE – If you don’t have this spice blend, you can instead substitute 1 teaspoon of cinnamon or 1/2 teaspoon of cinnamon + 1 pinch of ground ginger + 1 pinch of nutmeg + 1 small pinch of allspice.
- Prep Time: 20 minutes
- Cooling Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
I can’t find chocolate sun butter. Can I use Nutella?
Yes Nutella will work!
Can i omit the chocolate and add a cream cheese filling to make a Starbucks dupe? Do you think that will work?