Double Chocolate Pumpkin Muffins

Recipe by Catherine Pla, adapted from Broken Oven Baking

Makes 9 large tulip, or 12 regular muffins

Double Chocolate Pumpkin Muffins

Chocolate and pumpkin are two flavors made for each other. These marbled muffins will get you into pumpkin season deliciously.

Pumpkin Batter

• 1 c all-purpose flour

• 1⁄4 t kosher salt

• 1⁄2 t baking powder

• 1⁄4 t baking soda

• 2 t pumpkin pie spice

• 1⁄8 t ground cloves

• 1⁄4 c coconut or avocado oil, or any neutral oil

• 1⁄4 c brown sugar

• 1⁄4 c granulated sugar

• 1 egg, room temperature

• 1 t vanilla

• 3⁄4 c pumpkin puree

Chocolate Batter

• 3⁄4 c all-purpose flour

• 3 T cocoa powder

• 1⁄4 t baking powder

• 1⁄4 t baking soda

• Pinch kosher salt

• 1⁄3 chocolate chips, plus more for topping

• 2 T coconut or avocado oil, or any neutral oil

• 3 T brown sugar

• 3 T granulated sugar

• 1 egg, room temperature

• 1⁄4 c whole milk Greek yogurt or sour cream

• 3 T whole milk

Preheat oven to 350 degrees. Line a muffin tin with paper liners or butter the cups. If you use tulip muffin liners (higher) you’ll get 9 muffins. Regular muffin liners are lower and produce 12 muffins.

Combine the flour, salt, baking powder, baking soda, pumpkin pie spice, and ground cloves in a small bowl. In a larger bowl, whisk the oil, sugars, egg, vanilla, milk, and pumpkin together. Fold the dry mixture to the wet mixture and stir to combine. Set aside.

Combine the flour, cocoa, baking powder, baking soda, salt, and chocolate chips in a small bowl. In a larger bowl, whisk the oil, sugars, egg, yogurt, and milk together. Fold the dry mixture to the wet mixture and stir to combine.

Fill muffin cups 3⁄4 full by alternating spoonfuls of pumpkin and chocolate batters. Top with remaining chocolate chips. Bake 18-21 minutes until a toothpick or cake tester comes out clean.

Cool on a wire rack.