Friday, October 31, 2014

Pumpkin Chocolate Swirl Muffins

I was flipping through recipes last night trying to find a decent unprocessed recipe for pumpkin muffins. I couldn't really find anything that sounded all that great, so I decided to take a regular recipe and alter it to fit my needs. I had no idea these muffins would turn out as good as they were! I didn't take pictures along the way, so you'll have to settle for looking at these gorgeous muffins in their finished state.

4 eggs
1 c sorghum syrup
1 c honey (or agave nectar)
2 c pumpkin
1 1/4 c applesauce
3 c whole wheat flour
2 t baking soda
2 t baking powder
1 t cinnamon
1/2 t pumpkin pie spice
1 t salt
1/3 c cocoa
1/4 c chocolate chips (I used this recipe)

Mix eggs, sorghum, honey, pumpkin, and applesauce in a large bowl. In another bowl, mix flour, baking soda, baking powder, cinnamon, pumpkin pie spice and salt. Gradually mix dry ingredients into wet ingredients until fully incorporated, then add the chocolate chips. Remove about 1/4 of the batter into a small bowl and add the cocoa. You can adjust the cocoa to taste. 

Scoop pumpkin batter into muffin tins. Fill each cup about half way. Then add a spoonful of the cocoa/pumpkin batter on top of each. Using a knife, gently swirl the cocoa batter around without mixing it in. 

Bake at 400 for 12-15 minutes. 

This made about 30 muffins for us. I seriously could have eaten all 30 of them! 

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