KNR, p. 311 “Chocolate Pumpkin Swirl Muffins with Chocolate Streusel”

It’s everything pumpkin season and Sheila tried out a new muffin recipe. There was LOTS of smiling in the kitchen as they baked and I had the first one for an afternoon snack. My conclusion after rigorous taste-testing? Chocolate and pumpkin? Perfect together!

In case you were wondering? No bodies anywhere in the kitchen or dining room. I checked before I left. 😉


Chocolate Pumpkin Swirl Muffins with Chocolate Streusel

Sheila Kerrian
Jumbo Pumpkin/Chocolate Muffins
Prep Time 35 minutes
Cook Time 25 minutes
Cuisine American
Servings 6


  • Standing mixer


Chocolate Streusel Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 3 Tablespoons unsweetened cocoa powder
  • 1/2 teaspoon sea salt
  • 5 Tablespoons melted butter or margarine, cooled slightly
  • 1 teaspoon pure vanilla extract


  • 1/3 cup sunflower seed oil (or other nut oil)
  • 1 cup light brown sugar
  • 2 extra large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose, unbleached flour (we use King Arthur)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sea salt
  • 1 & 1/4 cups organic canned pumpkin puree
  • 1 cup Ghirardelli semi-sweet chocolate chips


  • Assemble ALL ingredients first.


  • Using a fork, mix topping ingredients together in medium-sized bowl, creating chickpea-sized pieces, and set aside in fridge to cool.


  • Pre-heat oven to 400 and use a standing mixer on medium low speed.
  • Mix oil and sugar until combined.
  • Add eggs and vanilla and beat until just mixed.
  • Add flour, baking powder, baking soda, cinnamon, and salt, a little at a time and mix until evenly moistened.
  • Add pumpkin puree and mix until just blended.
  • Set aside 1 cup of the pumpkin batter in a medium bowl.
  • Melt chocolate chips in microwave, stirring about every 25 seconds until chips become thick and creamy, 70-75 seconds in all.
  • Add the melted chocolate only to the 1 cup of pumpkin batter, mixing completely.
  • Pour that chocolate/pumpkin mix onto the center of the plain pumpkin batter.
  • Use a large spoon to fold the chocolate mixture into the plain pumpkin batter by pulling the spoon down through the chocolate into the pumpkin. Scoop the spoon from top to bottom and bring the pumpkin to the top. Turn the bowl a quarter turn after each scooping motion. Do this only 3-4 times, just until a swirl effect has been created. (More than that will create a solid chocolate look, rather than a marbled effect.)
  • Divide mix evenly among 6 jumbo greased, floured muffin tins (or use jumbo baking cup papers)
  • Divide topping equally and sprinkle on top of the muffins,about 2 teaspoons each.
  • Bake 20-25 minutes in center of oven - until toothpick inserted into center comes out clean, muffins are springy to the touch, and lightly golden brown.
  • Remove muffin tin from oven and let cool on cooling rack for 5 minutes. Use two forks to gently remove muffins from tin to finish cooling on the cooling rack.


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