Can I use a muffin tin instead?

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.

How do you store pumpkin muffins?

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.

Can these muffins be made gluten free?

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.

Can these muffins be made vegan?

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.

What can I use in place of the sour cream?

Full fat Greek yogurt can also be used, or buttermilk.

Chocolate Swirled Pumpkin Muffins

Author: Jenna Barnard
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

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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

Paper Liners

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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

Keywords: chocolate pumpkin muffins, pumpkin chocolate muffins, chocolate swirled pumpkin muffins, chocolate chip pumpkin muffins

Find it online: https://butternutbakeryblog.com/chocolate-swirled-pumpkin-muffins/

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