• Line a muffin tray like you would usually do and set aside. NOTE: For this recipe, I used my Muffin Tray placed on top of a medium perforated baking sheet. Set aside.

CHOCOLATE BATTER PREPARATION

• In a mixing bowl, whisk together all the dry ingredients (Cocoa powder, sugar, all-purpose flour, baking powder and sea salt). Make a well, add the egg, sour cream, avocado oil and vanilla bean paste. Mix until combined. Set aside.
  

PUMPKIN BATTER PREPARATION

• In another mixing bowl, whisk together all the dry ingredients (All-purpose flour, baking powder, sea salt, pumpkin spice, sugar and light brown sugar). Make a well, add the egg, sour cream, pumpkin purée, avocado oil and vanilla bean paste. Mix until combined. Set aside.
  

ASSEMBLY

• Scoop a tablespoon of the pumpkin batter into 9 wells of your prepared muffin tin, then alternate with the dark cocoa batter until you run out. Optional: Add chocolate chips on top.
  
• Refrigerate for 20 minutes. NOTE: This will allow your muffin to have a nice top when baked.

BAKE!

• Preheat oven to 350℉/180℃.
• Take your Chocolate/Pumpkin muffins out of the refrigerator.
• Bake for 15 minutes at 350℉/180℃. (Every oven heats differently, monitor your Muffins from 13 minutes). It is ready when the toothpick inserted comes out clean or with little to no crumbs.
  
• Once your Double Chocolate Pumpkin Spice Muffins are out of the oven, let them cool down for about 10 minutes before unmolding. Enjoy & "BONE" Appétit!

  NOTE: Like most muffins these are best enjoyed the day of but because of the use of the pumpkin purée these muffins stay moist even on day 2!