Now that the weather is cooling down, and the leaves are starting to turn, it finally feels like fall. So, I just officially stocked my pantry with an abundance of pumpkin puree and warm spices, and finallyyy whipped up a pumpkin recipe for you!
But of course, this isn’t just any pumpkin recipe. For something a little different this year, I decided to try two-tone pumpkin chocolate muffins.
Because pumpkin and chocolate? YES PLEASE!
The pumpkin cake is mildly yet perfectly spiced and the chocolate is the perfect accompaniment. I can’t think of another flavor mixture that I’m loving more than this right now.
Not only do they taste amazing, but, they are a total score in the presentation department!
Aren’t they just total showstoppers? They are bold, seasonal and will add so much to your fall (and Thanksgiving) table this year!
Here are some photos to help you fill your cupcake pans 🙂
Once you make the batter you will need two pastry bags or two large Ziploc bags to fill your cupcake pans.
Fill one bag with the pumpkin batter and the other with the chocolate batter. Snip a smallcorner of both bags off (this will give you more control of the batter flow) and simultaneously squeeze them side-by-side, into each liner.
They will look something like this!
Don’t be intimidated, they really are easy to make!
So if you’re looking for a delicious, easy, showstopper recipe that will impress a holiday crowd, these need to happen in your home soon!
- 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
- Preheat the oven to 350 degrees F. Line 2 cupcake pans with cupcake liners, set aside.
- In a large bowl, mix together the oil, sugar, juice, eggs, pumpkin and vanilla, until combined.
- In a separate bowl, sift together the flour, baking soda, salt and cinnamon. Add to the pumpkin mixture and mix until smooth.
- Divide the batter evenly between two bowls (about 3.5 cups batter for each bowl). Set aside.
- Place the chocolate and oil in a bowl. Heat in the microwave until melted and runny.
- 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.
- 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.
- 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.
- Muffins stay fresh stored in the refrigerator for 1 week.
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