Swirled Halloween Muffins
- FOR THE PUMPKIN BATTER:
- 2 whole Large Eggs
- 15 ounces, weight Canned Pumpkin
- 1/3 cups Vegetable Oil
- 1 cup White Sugar
- 1-1/2 teaspoon Pumpkin Pie Spice
- 1/2 teaspoons Salt
- 1-1/2 cup Whole Wheat Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoons Baking Soda
- FOR THE CHOCOLATE BATTER:
- 3/4 cups Dark Brown Sugar
- 1/4 cups Applesauce
- 3 whole Egg Whites
- 1 Tablespoon Canola Oil
- 1 teaspoon Vanilla Extract
- 2/3 cups Skim Milk
- 1-1/3 cup Flour
- 1-1/2 teaspoon Baking Powder
- 1-1/2 teaspoon Baking Soda
- 2 teaspoons Salt
- 1/2 cups Unsweetened Cocoa Powder
- 1. Preheat oven to 350u0b0F. Line a cupcake pan with liners or spray heavily with cooking spray.
- 2. To make the pumpkin mix, mix eggs, pumpkin, oil, sugar, spices and salt. Once mixed, add in flour, baking powder and baking soda until just combined. Set aside.
- 3. In another bowl, prepare the chocolate batter. Stir all wet ingredients together (including sugar). Once creamed, add in dry ingredients (flour, baking powder, soda, salt and cocoa powder). Stir until fully mixed.
- 4. To make the muffins, fill cups with equal amounts of both batters. To create a swirl effect, using a knife and swirl the batter around together, being careful not to mix them.
- 5. Bake in the oven for about 25 minutes or until completely done.
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Taken from tastykitchen.com/recipes/breads/swirled-halloween-muffins/ (may not work)