The muffins are the muffins created when a delicious chocolate cinnamon muffin marries a moist pumpkin muffin, and has a child. The pumpkin side of this muffin is a throwback to a version of one of the first recipes I ever wrote (back in my Tumblr days). The chocolate cinnamon side of this muffin is inspired by quite possibly one of my favorite Starbucks treats ever.
Indecisiveness is a permanent part of my life when it comes to food. All food sounds good. All the time. And when it comes to a muffin craving, how do you decide between rich and delicious chocolate or deliciously moist pumpkin? Seriously, pumpkin everything this time of year. But everything is better with chocolate? Decisions are tough.
I figured if marble cake is allowed, and chocolate and vanilla swirl ice cream is allowed, chocolate-pumpkin muffins should be allowed too. As a child, I was indecisive. I could never decide what I wanted. I always figured at some point in my life I'd grow out of it but as I've tried more things, making decisions has just gotten progressively more challenging. Like I wish when you go to a bakery, you could order half of one muffin, half of another, and half of a third. This could seemingly solve my donut problem too. Instead of ordering 3 dounts, I could order 3 half donuts. Bakery owners, if you read my blog, take this idea seriously, I think it's a winner.
So instead of having to decide between two types of muffins, now you know it's possible to combine them into one muffin. Scoop half of one batter, and half of another batter into the same muffin slot. Using a knife or toothpick, swirl together. I'm having daydreams of doing this with banana and pumpkin, chocolate and banana, banana and cinnamon... the list is seemingly endless. What two muffin flavors would you combine together? Let me know in the comments.
And for those of you currently rolling your eyes going, "Another quick bread recipe?" Get used to it. The quick bread love isn't going anywhere.
PUMPKIN MUFFIN BATTER:
1 cup all-purpose flour
2/3 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp salt
1/4 cup packed brown sugar
1/2 cup granulated sugar
1/4 cup canola oil
1 1/4 cup canned pumpkin puree
CHOCOLATE MUFFIN BATTER:
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup + 2 tbsp cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup semi-sweet chocolate chips
1 1/2 cups non-fat, plain Greek yogurt
1/2 cup canola oil
1 tsp vanilla extract
3/4 cup granulated sugar
(per 1 muffin)
Calories: 210, Fat: 8.8 g, Cholesterol: 30.1 g, Potassium: 103.8 g, Carbohydrates: 28.9 g, Fiber: 2 g, Sugar: 14 g, Protein, 6.3 g
Preheat the oven to 350 degrees F and grease a 12 compartment muffin tray.
Prepare each batter separately.
For the pumpkin batter, combine the flours, baking soda, baking powder, and spices in one bowl and mix with a fork. In a separate bowl, combine the sugars, oil, eggs and pumpkin to create the wet ingredients. Fold the wet ingredients into the dry ingredients, mixing only until combined.
For the chocolate batter, combine flours, cocoa powder, baking powder, baking soda, salt, cinnamon, and chocolate chips in a bowl and mix with a fork. Combine yogurt, oil, eggs, vanilla, and sugar in a separate bow and mix to create the wet ingredients. Fold the wet into the dry and mix until combined.
Fill each muffin cup with half of each batter. Using a knife, swirl the batters together to create the marbled effect.
Bake for 18-22 minutes, or until a toothpick could be removed clean from the center of a muffin. Allow to cool then enjoy!