How do I create the swirled effect in these Pumpkin Chocolate Muffins?

After splitting the batter and adding cocoa to one half, spoon alternating dollops of the pumpkin and cocoa batters into the muffin tin, then gently swirl with a toothpick if desired, or let the spooning create the effect.

What kind of plant-based yogurt works best for these muffins?

Use a plain, unsweetened plant-based yogurt, such as almond or soy, to ensure the flavors of the pumpkin and spices are not overpowered.

Can I adjust the spice blend in these vegan pumpkin muffins?

Yes, the recipe uses cinnamon, ginger, nutmeg, and cloves, but you can adjust the quantities or omit a spice based on your preference for a milder or bolder flavor.

How should I store leftover Pumpkin Chocolate Muffins?

Once completely cooled, store these muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Why is it important not to overmix the batter?

Overmixing the batter can develop the gluten in the flour too much, resulting in tough or dense muffins instead of light and fluffy ones.

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Pumpkin Chocolate Muffins
[Vegan]

KB By: Keri Bevan

Author Bio

Hi! I’m Keri. I’m the recipe developer and photographer behind Daily Dish. I... Read More

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A close-up of two freshly baked vegan pumpkin chocolate muffins, showing their distinct marbled swirl, cooling on a wire rack.

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Pumpkin Chocolate Muffins [Vegan]

Dairy Free

Vegan

These vegan pumpkin chocolate muffins are what autumn baking is all about! Spiced pumpkin swirls around layers of moist chocolate for the ultimate autumn treat.

Ingredients You Need for Pumpkin Chocolate Muffins [Vegan]

1 3/4 cups all purpose flour
1 1/2 teaspoon baking soda
1/2 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup pumpkin puree
3/4 cup caster sugar
1/4 cup light brown sugar
1/2 cup plant-based yogurt
1/2 cup vegan butter melted
1 teaspoon vanilla extract
1/4 cup cocoa powder

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How to Prepare Pumpkin Chocolate Muffins [Vegan]

Preheat the oven to 350°F. Grease a muffin tin or line with muffin liners.
Sift together flour, baking powder, spices, and salt. Set Aside.
Combine pumpkin puree with caster sugar and light brown sugar in a large bowl. Whisk to combine. Add the yogurt, vegan butter and vanilla extract and whisk until everything is well combined.
Add the dry ingredients and mix until just combined. Do not overmix.
Tip half of the batter into a second bowl and add the cocoa powder.
Spoon the pumpkin and cocoa batters into the muffin tin, alternating between batters until the cups are ¾ full.
Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Lift onto a wire rack and allow to cool completely.