Pumpkin Marble Muffins

These muffins are so delicious. Children devour them. So do adults.

They're really pretty, and very festive for fall.

Added bonus: They're really quite wholesome, even though they don't taste like they are.

This recipe makes the perfect fall weekend baking project, so you can enjoy a few yummy muffins as you relax on a Saturday or Sunday, and still set yourself up to have delicious breakfasts and afternoon snacks on hand for the busier weekdays ahead.

We'll mix two different batters separately (a pumpkin layer and a vanilla layer), and then swirl them together in the muffin pan -- I'll explain it all in detail below.

Let's do this!


For the Pumpkin Swirl

  • ¼ cup almond butter
  • ¼ cup pure maple syrup (only one ingredient)
  • ¼ cup pumpkin puree
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 or 2 tsp pumpkin pie spice (see note in the instructions)
  • ¼ cup whole wheat flour
  • ¼ cup oat flour (ground rolled oats)
  • ½ tsp baking powder

For the Vanilla Swirl

  • 1 Tbsp ground chia or flaxseed
  • ¼ cup water
  • ¾ cup whole wheat flour
  • ¼ cup almond flour
  • 1 cup all purpose flour
  • ¼ cup vanilla plant-based protein powder
  • ½ cup pumpkin puree
  • ¼ cup pure maple syrup (only one ingredient)
  • ¼ cup full-fat coconut milk
  • 1 cup plain unsweetened plant-based milk (almond, oat, etc.)
  • 1 tsp vanilla extract
  • 1½ tsp baking pwoder
  • ¼ tsp salt


Line a standard muffin tin with parchment baking liners and preheat the oven to 375 degrees F.

In a small bowl, combine 1 Tbsp of ground chia or flaxseed and ¼ cup of water. Whisk them together with a fork and set aside for now.

In a medium mixing bowl, we'll combine the ingredients for the Pumpkin Swirl batter.

Start by adding the wet ingredients and spices to the mixing bowl: ¼ cup almond butter, ¼ cup pure maple syrup, ¼ cup pumpkin puree, 1 tsp vanilla extract, 2 tsp cinnamon and 2 tsp pumpkin pie spice.

Note: If you're not as big a fan of the ginger flavor, you can cut the pumpkin pie spice down to 1 tsp.

Stir until well combined.

Next add ¼ cup whole wheat flour, ¼ cup oat flour, and ½ tsp baking powder.

Stir until thoroughly combined.

Set aside the Pumpkin Swirl batter for now.

In a separate, medium-sized mixing bowl, we'll combine the ingredients for the Vanilla Swirl batter.

Start with the dry ingredients. Put ¾ cup whole wheat flour, ¼ cup almond flour, 1 cup all purpose flour, ¼ cup vanilla plant-based protein powder, 1½ tsp baking powder and ¼ tsp salt into your second mixing bowl.

Stir until thoroughly combined, and make a well in the center of the dry ingredients.

Add the wet ingredients for the Vanilla Swirl batter to the well in the dry ingredients: the chia or flax mixture, ½ cup pumpkin puree, ¼ cup pure maple syrup, ¼ cup full-fat coconut milk, 1 tsp vanilla extract, and 1 cup plain unsweetened plant milk.

Begin stirring the wet ingredients together first.

Then gradually incorporate the dry ingredients into the wet, until everything is just combined and you don't see any more dry streaks. Try not to over-stir.

Put two spoonfuls of the Vanilla Swirl batter into the bottom of each well of your prepared muffin pan.

Then add a dollop of the Pumpkin Swirl batter to each well.

Using a knife, toothpick or chopstick, swirl the two batters together in a spiral motion. Continue until you've done this for every muffin.

Add another spoonful of Vanilla Swirl batter on top of each muffin.

Follow it with another dollop of the Pumpkin Swirl batter on each muffin.

Then swirl the two batters together again with your knife, toothpick or chopstick.

Now your muffins are ready to bake.

Slide the pan into the preheated oven and set a timer for 33 minutes.

Check them when the timer goes off -- they should be golden and forming a light crust on top when they're ready.

Like this:

If yours look like they can use a few more minutes, slide them back into the oven and check again after 2-3 minutes.

Allow the muffins to cool in the pan for about 10 minutes.

Then, transfer them to a wire cooling rack to cool completely.

You'll notice they have a beautiful marbled swirl design.

When you cut one in half, you'll see the pattern continues through the muffin.

They taste great served immediately with a nice cup of tea or coffee.

Refrigerate the rest and simply reheat them in a toaster oven (I usually slice mine in half before toasting) and serving throughout the week for breakfast or as an afternoon snack.

Join me for a very special virtual cooking class!

If you love this recipe, I think you'll really appreciate my Vegan Thanksgiving Live Zoom Cook-Along Class coming up on Sunday, November 14.

I'll walk you through how to prepare a delicious, whole food plant-based, three-course vegan Thanksgiving meal, including a main course, side dish, and dessert.

We'll practice together, and you can impress your loved ones on the big day with a beautiful plant-based feast.

I'll send you a grocery list in advance, we'll cook together live via Zoom, and a replay will be available to class registrants after the live event. 

I'd love for you to join us, so grab your ticket now!


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