Chocolate Swirl Pumpkin Muffins (Dairy Free)

What makes vegan chocolate pumpkin muffins so good?

With no added dairy, these simple muffins combine together fall inspired flavor of pumpkin with decadent chocolate.

I like that these fluffy and moist muffins can be made without adding eggs.

Have you tried my Vegan Marble Cake with Orange

That refreshing marble cake is flavored with both chocolate and orange juice and baked in a bundt style pan. Both the is recipe for muffins and that recipe for cake are delicious vegan baked goodies that are made with a touch of chocolate.

These muffins get a hint of fall flavor thanks to the ground cloves that are added to it. You can find ground cloves here.

Why you will love this vegan muffin recipe .

Pumpkin puree is used to add an orange color these muffins. The puree also adds the moisture and flavor that makes these muffins so good.

Here is what else you will like about this recipe.

• Warm autumn inspired spices help to enhance the fall flavors and to make these muffins smell amazing while baking in your oven.
• The other ingredients added to this recipe are basic vegan friendly ingredients that you may already have on hand.
• It takes just 15 minutes to prep these muffins and about 25 minutes to bake them.
• While these muffins taste great just out of the oven, they also taste great the next day, making them great for snacking on or packing in a lunch.

Ingredients you will need to make pumpkin muffins with chocolate swirl.

• Spices. Ground Cinnamon, Ground Ginger, Ground Nutmeg, and Ground Cloves.
• Flour. Regular all purpose flour was used to make my muffins.
• Baking Powder and Baking Soda are used for leavening.
• Light Brown Sugar. Make sure that your light brown sugar is vegan.
• Pumpkin Puree. Canned pumpkin puree works well in this recipe.
• Oat Milk. This is the preferred vegan milk option for a baked good such as this one.
• Oil. Use a neutral oil such as canola or vegetable oil.
• Unsweetened Cocoa Powder. For the yummy chocolate swirl in the muffins.

Expert Tip👉 A pumpkin spice blend can be used instead of the spices mentioned in the first ingredient. You will need about five teaspoons of the blend.

How to make Dairy Free Chocolate Swirl Pumpkin Muffins .

Prep Time:15 minutes .
Bake Time: 25 minutes .
Servings: 12 muffins .
How to Serve: Warm out of the oven or cold later on, with a cup of vegan milk or coffee.
Notes: You will need a muffin pan and muffin liners .

1. Prepare Preheat your oven to 350°F and prep your muffin pan well for nonstick. Muffin liners were used to make my muffins.
2. Spice Blend. In a small bowl, use a small whisk or fork to combine together the spices (cinnamon, ginger, nutmeg, and cloves).
3. Dry Ingredients. In a medium bowl, use a whisk to combine together the flour, baking powder, baking soda, and the spice blend you made in the second step.
4. Paste. Using another medium sized bowl, combine together the unsweetened cocoa powder, two tablespoons of the oat milk, and a tablespoon of the brown sugar. Use a fork or whisk to combine together these ingredients until a paste is formed. This will be used to make your muffin swirls.
5. Wet Ingredients. In a large mixing bowl, beat together the pumpkin puree, oil, and the remaining brown sugar until smooth. Then whisk in a half cup of the oat milk.
6. Combine. Add the dry ingredients from the medium bowl in the third step to the large mixing bowl. Mix these ingredients until just combined. A few lumps are okay as they will most likely bake out. Then take about a third of this batter and mix it into the chocolate paste.
7. Fill. To fill the muffin cups, start by using a large spoon to drop a dollop of pumpkin mixture into the bottom of each cup. Then top the pumpkin mixture with a dollop of the chocolate mixture. Continue to do this until the muffin cups are ⅔rds of the way full.
8. Swirl. Lastly, use a knife or toothpick to create the swirl effect in each of the muffins. Do this gently, avoiding mixing the colors together.
9. Bake. Bake your muffins for 20-25 minutes until the tops begin to brown and a toothpick inserted in the center comes out clean.
10. Cool. Let the muffins cool in the pan for 10 minutes before transferring to a cooling rack or serving.

Tips for making the best pumpkin muffins with chocolate.

Pumpkin puree is an important ingredient that is used in this recipe. Make sure that you are using 'pumpkin puree' as it has no other ingredients in it (like pumpkin pie filling does) and it has been properly prepared.

More helpful tips for you.

1. When combining your wet and dry ingredients, do so until just combined. There may be a few lumps in the batter which is okay as they will most likely bake out. It is more important to not over-mix your batter.
2. Despite making these muffins so impressively good, swirling the chocolate is meant to be simple. Use a toothpick or the tip of a knife to gently swirl the chocolate into the pumpkin batter just once or twice. Overdoing your swirl can ruin the swirl effect.
3. Fill the muffin cups two thirds of the way full to avoid the batter from spilling out (not fun to clean..). Each muffin cup should be filled with the same amount of batter so that they muffins can bake evenly.

How to store pumpkin swirl muffins.

Once your muffins have fully cooled they can be stored in an airtight container. When properly stored, they should keep for up to four days at room temperature, refrigerated for up to a week, or frozen for up to a few months. For unfrozen storage, you can line the container with a paper towel to help with the moisture.

You may also be interested in these muffin recipes.

• Dairy Free Banana Muffins with Strawberries
• Double Chocolate and Beet Muffins (MedDiet Vegan)
• Oat Flour Vegan Muffin Recipe
• Vegan Pumpkin and Cranberry Muffins
• Easy Oatmeal and Carrot Muffin Recipe
• Vegan Applesauce Muffins