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Marbled Vegan Pumpkin Chocolate Muffins

5 from 17 reader reviews
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
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Ingredients

Pumpkin Batter

  • 1 ⅓ cups light spelt flour
  • ¾ teaspoon pumpkin pie spice
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 1 cup pumpkin purée
  • ⅓ cup maple syrup
  • ⅓ cup neutral-flavoured oil, such as melted refined coconut or sunflower
  • 2 tablespoons non-dairy milk (I used soy)
  • ½ teaspoon vanilla extract

Chocolate Batter:

  • 1 cup light spelt flour
  • ⅓ cup unsweetened cocoa powder
  • ¾ teaspoon pumpkin pie spice
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ½ cup chocolate chips, plus extra
  • ¾ cup pumpkin purée
  • ⅓ cup maple syrup
  • ⅓ cup neutral-flavoured oil, such as melted refined coconut or sunflower
  • ¼ cup non-dairy milk (I used soy)
  • ½ teaspoon vanilla extract

Instructions

  • Preheat oven to 425°F. Position a rack in the center of the oven. Lightly grease a standard 12-cup muffin tin.
  • Set out two medium mixing bowls and two small mixing bowls. You’ll use one of each for the two batters.

Make the pumpkin batter

  • In one of the medium bowls, combine the 1 ⅓ cups spelt flour, pumpkin pie spice, baking powder, baking soda, and salt. Whisk together. In one of the small mixing bowls, combine the 1 cup pumpkin purée, maple syrup, oil, non-dairy milk, and vanilla. Whisk to combine. Add the wet ingredients to the dry and stir together until just combined. Set aside.

Make the chocolate batter

  • In the other medium bowl, combine the 1 cup spelt flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, salt, and chocolate chips. Whisk together. In the other small mixing bowl, combine the ¾ cup pumpkin purée, maple syrup, oil, non-dairy milk, and vanilla. Whisk to combine. Add the wet ingredients to the dry and stir together until just combined.
  • Portion half of the pumpkin batter into the muffin tins, by the spoonful. Then, portion half of the chocolate batter into the muffin tins, again by the spoonful. Repeat this process until you use up both batters. Tap the muffin tin on the counter a few times to evenly distribute the batter.
  • Top the muffins with a few chocolate chips each and bake on the center rack for 5 minutes.
  • After the 5 minutes is up, without removing the muffins from the oven, lower the temperature to 350°F. Continue baking the muffins at 350°F for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Let the muffins cool completely before enjoying!

Recipe Notes

  • I only add chocolate chips to the chocolate batter. If you like, you could add ⅓ cup chocolate chips to the pumpkin batter too :)
  • I prefer mini chocolate chips in this recipe.
Nicely spiced and tender, these vegan pumpkin chocolate muffins have just the right amount of sweetness from maple syrup. The marbled appearance is so fun to create! This recipe also uses up one full can of pumpkin purée :)