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Swirled Halloween Muffins
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Description
Swirled chocolate and pumpkin muffins!
Ingredients
- FOR THE PUMPKIN BATTER:
- 2 whole Large Eggs
- 15 ounces, weight Canned Pumpkin
- ⅓ cups Vegetable Oil
- 1 cup White Sugar
- 1-½ teaspoon Pumpkin Pie Spice
- ½ teaspoons Salt
- 1-½ cup Whole Wheat Flour
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- FOR THE CHOCOLATE BATTER:
- ¾ cups Dark Brown Sugar
- ¼ cups Applesauce
- 3 whole Egg Whites
- 1 Tablespoon Canola Oil
- 1 teaspoon Vanilla Extract
- ⅔ cups Skim Milk
- 1-⅓ cup Flour
- 1-½ teaspoon Baking Powder
- 1-½ teaspoon Baking Soda
- 2 teaspoons Salt
- ½ cups Unsweetened Cocoa Powder
Preparation
1. Preheat oven to 350ºF. Line a cupcake pan with liners or spray heavily with cooking spray.
2. To make the pumpkin mix, mix eggs, pumpkin, oil, sugar, spices and salt. Once mixed, add in flour, baking powder and baking soda until just combined. Set aside.
3. In another bowl, prepare the chocolate batter. Stir all wet ingredients together (including sugar). Once creamed, add in dry ingredients (flour, baking powder, soda, salt and cocoa powder). Stir until fully mixed.
4. To make the muffins, fill cups with equal amounts of both batters. To create a swirl effect, using a knife and swirl the batter around together, being careful not to mix them.
5. Bake in the oven for about 25 minutes or until completely done.
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cryspinsky on 10.19.2012
My son and I just mixed a batch of these. I thought the chocolate batter tasted a bit salty. When I read the blog post, I noticed that it only calls for 1/2 tsp. salt, not the two tsp. list above. Hopefully when mixed with the pumpkin, they won’t taste quite as salty. Thought I’d let you know so you could update the recipe. Thanks!