Chocolate-Pumpkin Marble Muffins

Ingredients

• 1 ¼ cups whole wheat flour
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ¼ teaspoon salt
• ½ cup pure maple syrup
• ½ cup plain whole-milk Greek yogurt
• 2 eggs, at room temperature
• ¼ cup unsalted butter, melted and cooled
• 2 teaspoons vanilla extract

Step 1

Heat your oven to 350°F (175°C) and either grease a 12-cup muffin tin or line it with paper liners. In a medium bowl, whisk together the whole wheat flour, cinnamon, baking powder, baking soda, cloves, nutmeg, allspice, and salt until everything is well mixed.

Step 2

In another bowl, combine the pumpkin puree, maple syrup, yogurt, eggs, and melted butter, whisking until smooth and lump-free. Add half of the dry ingredients to the wet mixture and gently stir just until combined, then add the rest and give it another gentle mix—try not to overwork the batter.

Step 3

Split the batter evenly into two bowls. Stir the cocoa powder into one until just mixed, and fold the chocolate chips into the other. Both batters will be a bit thick, which is perfect.

Step 4

Now, spoon about a tablespoon of pumpkin batter and a tablespoon of chocolate batter into each muffin cup, alternating as you go until the cups are about three-quarters full. Use a skewer or butter knife to swirl the two batters together in each cup, making a few gentle circles—don’t worry if the chocolate chips make it tricky, just swirl around them.

Step 5

Pop the muffins into the oven and bake for 19 to 23 minutes, until a toothpick poked in comes out with just a few moist crumbs. Let them cool in the pan for about 5 minutes before transferring to a wire rack to cool completely. Enjoy!