These muffins are really fun to make and they each come out of the oven looking really unique and pretty, and of course tasting delishhh! I am a big believer in using fun muffin and cupcake liners . . . the zebra just adds a lot here, right!? Bonus in these muffins, I hid some healthy ingredients in each bite with coconut oil and chia seeds, and I lightened them up from traditional pumpkin muffins with SweetLeaf's stevia & sugar blend, SugarLeaf.
3 tbsp SugarLeaf
1/2 cup brown sugar
1/2 cup coconut oil
3/4 cup pumpkin puree
1/3 cup vanilla (unsweetened) almond milk
1 tsp vanilla
1 cup flour
2 tbsp chia seeds
3/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
1 tbsp cocoa powder
- Preheat oven to 350° and prepare muffin tin with liners.
- In a medium bowl, whisk together Sugarleaf, brown sugar, eggs, and coconut oil.
- Then add the pumpkin, almond milk, and vanilla, and whisk well to combine.
- In a different bowl, combine flour, baking soda, salt, pumpkin pie spice, and chia seeds.
- Fold dry ingredients into the wet, slowly. Mix well to combine.
- Put 1/2 cup of your batter into a small bowl and whisk in the cocoa powder.
- Scoop pumpkin batter into muffin cups. Then drop a spoonful (about a tbsp) of the chocolate mixture on top. Using a toothpick or a knife, start to swirl the chocolate mixture with the pumpkin batter in each muffin cup. There's no technique here - just swirl until it has an interesting design and move on to the next one!
- Bake about 20 minutes, until muffins are firm and they pass the toothpick test.