Marble Pumpkin Muffins

Written by Published on in Breakfast and Brunch
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pumpkin muffins
These muffins come together in less than half hour.
pumpkin muffins
pumpkin muffins
They are super spongy, not overly sweet and they taste like autumn 🍂
Perfect for breakfast, snack, grab and go, lunch boxes, meal prep…

This marble pumpkin muffins are one of the many recipes you can make with pumpkin now that we are in autumn.

Pumpkin is highly nutritious, loaded with vitamins and antioxidants (1) and it is very versatile and easy to add to baking goods.

One of my favourite ways of welcome the autumn is by making sweets, like these marble pumpkin muffins, or creams, soups, stews… I really hope you enjoy these ones, I think chocolate and pumpkin is such a great combo so hopefully you love them as much as I do!

Let’s go!

Marble Pumpkin Muffins
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Marble Pumpkin Muffins

Recipe by NoeCourse: Breakfast and Brunch
Servings

4

servings
Prep time

30

minutes
Cooking timeminutes
Calories

300

kcal

Ingredients

  • 1 1/2 cup (330 gr) pumpkin puree- I am using homemade pumpkin puree

  • 1/3 cup (80 ml) vegetable oil

  • 1/3 cup (80 ml) oat milk

  • 1 tsp (5 ml) vanilla

  • 2 cups (240 gr) whole wheat flour

  • 1/2 cup (100 gr) brown or coconut sugar

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1 tsp cinnamon

  • 1/4 tsp ground ginger

  • 1/4 tsp nutmeg

  • Pinch of salt

  • 1/4 cup (25 gr) cocoa powder

Directions

  • Preheat the oven to 180C and prepare your muffin tra with muffin cups.
  • In a bowl mix the wet ingredients; puree, oat milk, vegetable oil and vanilla.
  • In another bowl mix the dry ingredients; whole wheat flour, sugar, baking soda and powder, cinnamon, ginger, nutmeg and salt. Just not the cacao.
  • Add dry ingredients to wet ingredients and combine (do not overmix).
  • Add half of the batter to another bowl and in one of the halves stir in cocoa powder and combine it.
  • Alternate 1 Tbsp of each butter into each muffin cup and swirl very gently 1 or 2 times with a knife or toothpick.
  • Bake for about 20 min (check that they are cooked with a toothpick) and let cool in the pan before transferring to a cooling rack.

Notes

  • By the way… This marble pumpkin muffins are perfect for meal prep, lunch boxes, breakfasts, snacks… They are highly nutritious and refined free.
  • You can keep them in the fridge in an airtight container or bag for about a week and then just let them at room temperature for about 15 min before eating.





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