Yes, I hate to break it to you. I’m one of those annoying girls who says “I can’t,” when something blows my mind, or is too good to be true. I’ll occasionally even go to that place of, “I can’t even.” I know. It’s horrible and embarrassing, but I’m sorry… I just can’t. Especially when Halloween is around the freakin corner, and when two of my biggest loves in life come together.
Pumpkin and chocolate. YES PLEASE!
Speaking of Halloween being TOMORROW, can we also talk about the fact that it’s basically Christmas already? I recently just tried to make a plan for dinner with a friend and the next available date that worked for both of us was December 20th! REALLY!? So basically I’ll see you next year. I can’t.
Back to these beauties.
I can’t believe this is my first pumpkin recipe of the year! Not sure what took me so long since I pass by pumpkin flavored everything all day every day. I typically go for the traditional pumpkin chocolate chip muffins, but I felt like mixin it up this year. I love the look of these swirly treats, and because they’re “muffins” (definitely not cupcakes), I’m allowed to have them for breakfast, right?
They’re cute, easy, festive, and so so good.
- 1/2 cup butter softened
- 2/3 cups sourcream
- 1 cup sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla
- 15 ounce can of pumpkin puree
- 4 eggs
- 2 2/3 all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup buttermilk
- 2/3 cup cocoa powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
Preheat oven to 400 degrees. Line or grease 24 muffin cups. Mix butter and sourcream with electric mixer until completely combined. Mix in sugar and brown sugar and beat until fluffy.
Add vanilla and pumpkin and mix until well combined. Add eggs and mix thoroughly.
In a separate bowl, combine flour, baking soda, baking powder and salt. Slowly mix flour mixture into the wet ingredients.
Divide batter equally into two bowls. Into one bowl add buttermilk and cocoa powder, and mix just until combined. In the other bowl, add cinnamon, ginger, allspice, and nutmeg.
Scoop a bit of each batter into each muffin cup (totaling about 2/3 of the way full with both batters combined). Use a knife to swirl together the chocolate and pumpkin.
Bake for 13-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Adapted from Love From the Oven