Pre-heat the oven to 180 °C and line the muffin forms. Mix the 2 kinds of sugar, the egg, the egg yolk and the zweigelt grapeseed oil.

Add the pumpkin puree, the milk and the scraped inside of the vanilla bean.

Sift the flour, together with the baking powder, the salt, cinnamon, cloves and nutmeg into another bowl. Add this flour mix to the wet ingredients and work it in, but not for too long so that the dough won’t get sticky.

Put 1/3 of the dough in a separate bowl and mix it with the cocoa powder.

With a tablespoon, put an equal amount of the plain part of the dough into each muffin form, and then place 1 teaspoonful of the cocoa dough on top of each. You can decorate them with a pattern, too, with the help of a stick.

Bake the muffins for 20 minutes in the oven.