Two-Tone Pumpkin Chocolate Muffins
Prep time
Cook time
Total time
Serves: 24 muffins
  • 1 cup canola oil
  • 2 cups granulated sugar
  • ¾ cup orange juice
  • 4 eggs
  • 1 15 oz can pumpkin puree (not pie filling)
  • 1 ½ teaspoons vanilla extract
  • 3 ½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • ¼ cup Swiss baking chocolate
  • 1 teaspoon canola oil
  • ¾ cup cocoa powder
  1. Preheat the oven to 350 degrees F. Line 2 cupcake pans with cupcake liners, set aside.
  2. In a large bowl, mix together the oil, sugar, juice, eggs, pumpkin and vanilla, until combined.
  3. In a separate bowl, sift together the flour, baking soda, salt and cinnamon. Add to the pumpkin mixture and mix until smooth.
  4. Divide the batter evenly between two bowls (about 3.5 cups batter for each bowl). Set aside.
  5. Place the chocolate and oil in a bowl. Heat in the microwave until melted and runny.
  6. Sift the cocoa powder into one of the bowls with batter, then add in the melted chocolate. Mix until well blended. The batter should look and taste like chocolate cake batter.
  7. To fill the cupcake pans, you can use two pastry bags or two large Ziploc bags. Fill one bag with the pumpkin batter and the other with the chocolate batter. Snip a small corner of both bags off (this will allow you more control of the batter flow) and simultaneously squeeze them side-by-side, into each liner.
  8. Bake for 20 minutes, or until a toothpick inserted comes out clean. Allow the muffins to cool for 5 minutes, then transfer them to a wire cooling rack to cool completely.
  9. Muffins stay fresh stored in the refrigerator for 1 week.
Make ahead tip: For longer storage, freeze muffins for up to 2 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
Recipe by My Fair Hostess at