Pumpkin Muffins with Spiced Swirls

Processed with VSCO with kk2 preset

Author: Megan Goddard

Estimated baking time: 15 minutes

Makes about 16 muffins.


  • 2 cups whole grain or oat flour
  • 1 tablespoon baking powder
  • 1½ teaspoon pumpkin spice + 1 teaspoon extra for swirls
  • ¼ teaspoon sea salt
  • 1 cup pumpkin purée (canned is ok!)
  • 2 pasture raised eggs
  • ½ cup milk (your preference)
  • ¼ – ½ cup pure maple depending on desired sweetness
  • ¼ cup + 2 Tbsp melted coconut oil
  • 1 tablespoon vanilla
  • ¾ cup dark chocolate chips (optional, but I highly suggest! Pecans or walnuts would be a nice substitute too.)


  1. Preheat oven to 400∘F and grease muffin pan with 2 Tbsp melted coconut oil.
  2. Whisk together flour, baking powder, salt, and pumpkin spice ingredients in a  bowl.
  3. In a separate bowl, whisk together wet ingredients.
  4. Gradually pour wet mix into dry mix. Combine gently until all ingredients are moistened.
  5. Fold in chocolate chips.
  6. Fill muffin pan cups halfway with mixture.
  7. Top the centers with extra pumpkin spice and use a toothpick to swirl it in.
  8. Bake for about 15 minutes.
  9. Check muffins with a toothpick by poking the center. If the toothpick comes out clean, you are good to go!
  10. Allow muffins to cool for about 10 minutes and carefully removed muffins from the pan with a smooth knife.
  11. ENJOY!


Processed with VSCO with kk2 preset
Processed with VSCO with kk2 preset
Gooey chocolate chips

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