Breakfast for 12

Marbled Chocolate Pumpkin Muffins

Name: Marbled Chocolate Pumpkin Muffins
Total time: 35 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1/2 cup pure maple syrup; 2 large eggs; 1/4 cup unsweetened almond milk; 1 tsp vanilla extract; 1 1/2 cups whole wheat pastry flour; 1 tsp baking soda; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/2 tsp ground ginger; 1/4 tsp allspice; 1/2 tsp salt; 1/4 cup coconut oil; 1/4 cup unsweetened cocoa powder; 1/2 cup chocolate chips

Pumpkin muffins swirl cocoa batter through spiced whole-wheat batter, then bake until the centers are firm.

$0.71per serving $

35 minstart to table

12servings

American Vegetarian Dairy-free Kid-friendly Budget Breakfasts Back to school Fall

Ingredients

1 cup pumpkin puree
1/2 cup pure maple syrup
2 large eggs
1/4 cup unsweetened almond milk
1 tsp vanilla extract
1 1/2 cups whole wheat pastry flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp allspice
1/2 tsp salt
1/4 cup coconut oil
1/4 cup unsweetened cocoa powder
1/2 cup chocolate chips

Steps

Heat the oven to 350 F and grease a 12-cup muffin pan with oil.
Whisk the pumpkin, maple syrup, eggs, almond milk, vanilla, and coconut oil in a bowl.
Stir the flour, baking soda, cinnamon, nutmeg, ginger, allspice, and salt in a second bowl.
Stir the dry mixture into the pumpkin mixture until just combined.
Divide half the batter into another bowl and stir in the cocoa powder.
Layer the plain and chocolate batters in the muffin cups, swirl them with a toothpick, and fold in the chocolate chips.
Bake for 18 to 22 minutes, until the centers are firm, then cool for 10 minutes.

Main ingredient on sale this week? See what to make with eggs on sale.