Ingredients
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Cooking spray
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1 cup canned pumpkin purée
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3/4 cup packed brown sugar
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1/2 cup vegetable oil
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1/4 cup + 3 tbsp whole milk, divided
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2 large eggs
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1 tsp vanilla extract
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2 cups all-purpose flour
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2 tsp baking powder
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1/2 tsp baking soda
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2 tsp pumpkin pie spice
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1/2 tsp salt
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1/3 cup unsweetened cocoa powder
Steps
1
Preheat oven to 350°F. Line a 12-cup muffin tin with liners or coat with the cooking spray. In a large bowl, combine the pumpkin purée, sugar, oil, ¼ cup milk, eggs, and vanilla. Stir until smooth.
2
To bowl, add the flour, baking powder, baking soda, pumpkin pie spice, and salt. Gently fold in dry ingredients until just combined (do not overmix). Remove 1½ cups of pumpkin batter to a separate bowl. Mix in cocoa powder and 3 tbsp milk until combined.
3
Spoon about 1 tbsp pumpkin batter into each muffin cup. Top with about ½ tbsp chocolate batter. Repeat to fill the cups about ⅔ full, alternating pumpkin and chocolate. Using a skewer or toothpick, swirl the batters in each cup together, taking care not to swirl too much and overblend.
4
Bake 18–22 min., until tops are set and a toothpick inserted in the center of a muffin comes out mostly clean (with a few crumbs, but not wet). Cool 5–10 min., then transfer to a rack to cool completely.
