Marbled Pumpkin Muffins

  • Yield: 1 dozen 1x



  • 1/2 cup superfine brown rice flour
  • 1/2 cup superfine sweet white rice flour
  • 1/2 cup tapioca flour
  • 1/4 cup cornstarch
  • 2 teaspoons pumpkin spice
  • 1 teaspoon baking powder
  • 1 teaspoon xanthan gum or guar gum
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/4 cups granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1/2 cup buttermilk
  • 2 teaspoons pure vanilla extract
  • 1 cup pumpkin puree
  • 3 ounces dark chocolate, melted
  • 2 tablespoons unsweetened cocoa powder


  1. Preheat oven to 350° F. Line a muffin pan with liners, set aside.
  2. In a large bowl, whisk together the flours, cornstarch, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
  3. In a medium bowl whisk together the eggs and sugar. Add the melted butter, buttermilk, vanilla and pumpkin, whisk to combine.
  4. Add the wet ingredients to the dry ingredients and whisk just until no lumps remain.
  5. Divide the batter in half. Then add the melted chocolate and cocoa powder to half of the batter; stir to combine.
  6. Use 2 small ice cream scoops or spoons to make layers of batter in the muffin cups alternating between pumpkin and chocolate. Use a table knife to swirl through the batter in a figure 8 pattern. Bake for 30 minutes until a toothpick inserted near the center comes out clean. Remove and cool in the pan for 5 minutes. Transfer to a wire rack and cool completely.

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