Ingredients
Dry Ingredients
- 1 ¾ cups (219 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon baking powder
- ¼ cup (29.5 g) unsweetened cocoa powder
Wet Ingredients
- 2 large eggs, room temperature
- 1 ½ cups (300 g) granulated sugar
- 1 can (15 ounces) pure pumpkin
- ½ cup (109 g) vegetable oil
- ⅓ cup (83 g) orange juice
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
Instructions
- Preheat oven and prepare muffin tins. Preheat the oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners or lightly spray with nonstick cooking spray to prevent sticking.
- Whisk dry ingredients. In a medium bowl, combine the all-purpose flour, baking soda, kosher salt, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and baking powder. Whisk thoroughly to blend all the spices and leavening agents evenly.
- Beat eggs and other wet ingredients. In a large bowl, beat together the eggs, granulated sugar, pure pumpkin, vegetable oil, orange juice, molasses, and vanilla extract until fully combined and smooth.
- Combine dry and wet ingredients. Gently add the dry ingredients into the wet ingredients and stir just until everything is combined. Avoid overmixing to keep the muffins tender.
- Divide batter and add cocoa powder. Transfer about half of the batter to a separate bowl. Add the unsweetened cocoa powder to this portion and stir gently until evenly mixed.
- Fill muffin tins alternately. Spoon alternating spoonfuls of the plain pumpkin batter and chocolate pumpkin batter into each muffin cup until each is about ¾ full.
- Create marbled effect. Using a toothpick or thin skewer, gently swirl the two batters together in each cup with a figure-8 or S-shaped motion. Be careful to swirl lightly to maintain a distinct marble pattern rather than fully blending the batters.
- Bake muffins. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs but no wet batter.
- Cool muffins. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breaking apart when removing from the tins.
Notes
- Use room temperature eggs for better batter mixing and texture.
- To achieve the best marbled look, swirl the batters lightly; over-swizzling will blend colors and lose the marble effect.
- Make sure not to overmix the batter once dry ingredients are added to avoid tough muffins.
- Paper liners or nonstick spray prevent muffins from sticking and make cleanup easier.
- You can store baked muffins in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
