Not only are these incredibly beautiful, but they’re also super tasty–a wonderful combination of moist, lightly-spiced pumpkin and rich, decadent dark chocolate. I love the contrast of the orange and the dark brown; it’s so perfect for fall. 🙂 Adapted from here.
Yield 10 muffins/cupcakes
FOR THE MUFFIN/CAKE:
1/2 cup of pumpkin puree
1/4 cup of coconut oil, melted
1/2 cup of coconut sugar (or organic unrefined cane sugar)
1/4 cup of full-fat coconut milk
1 tablespoon of freshly-squeezed lemon juice
1/2 cup of coconut flour
1/2 cup of tapioca flour
1/2 teaspoon of salt
1 tablespoon of baking powder
1 tablespoon of cinnamon
1/2 teaspoon of allspice
1/4 teaspoon of nutmeg
1/4 teaspoon of cloves
3 ounces of dark chocolate chips, melted
3 tablespoons of cocoa powder
Preheat the oven to 350 degrees. Line a muffin pan with 10 parchment muffin liners; set aside.
In a large bowl, whisk together the eggs until pale yellow and fluffy. Then, to the eggs, add the pumpkin puree, coconut oil, coconut sugar, coconut milk, and lemon juice; whisk vigorously until well-combined and no clumps of pumpkin remain.
In a small bowl, sift together the coconut flour, tapioca flour, salt, baking powder, and spices. Stir together with a fork or spoon, then pour into the large bowl with the wet ingredients. Using a spatula, fold everything together until just combined.
Transfer about 3/4 cup of the prepared batter to a separate small bowl. Add the melted dark chocolate chips and cocoa powder to it, and mix with a clean spatula to combine. You’re now ready to assemble!
Using an ice cream scoop or two large spoons, place a large spoonful (about a couple tablespoons worth) of the pumpkin only batter in the bottom of each muffin liner. Next, using a clean scoop or set of spoons, carefully place a small dollop (about a tablespoon) of the chocolate and pumpkin batter on top of each previous layer of pumpkin batter. Top each with another small scoop of the pumpkin only batter. If you have any leftovers of either when you’re done, no worries–just make them into their own exclusively pumpkin/exclusively chocolate muffins!
With a small knife or wooden skewer, gently swirl the pumpkin and chocolate layers together. You can’t really mess this up, so just go for it, making sure you concentrate on swirling the bottom around.
Place in the preheated oven and bake until a toothpick just comes out clean, about 20 to 25 minutes. Let cool in the muffin tin for half an hour, then transfer to a cooling rack to come to room temperature. Top with vanilla bean frosting, if desired.