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–+ servings
chocolate pumpkin muffins in muffin pan

Chocolate Pumpkin Muffins

Course: Snacks
Cuisine: American
Keyword: chocolate muffins, gluten free pumpkin muffins, healthy pumpkin muffins
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12 muffins
Calories: 193kcal
Author: Ashley
Chocolate Pumpkin Muffins that are moist, chocolate-y and absolutely delicious! You can't taste the pumpkin in this recipe, it just keeps the muffins moist and it's a great way to use up any canned pumpkin hiding in your pantry! Gluten free and dairy free friendly recipe.
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Ingredients

Dry ingredients

  • 1 cup + 2 tablespoons gluten-free 1:1 baking flour like Bob's Red Mill
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine sea salt

Wet Ingredients

  • 3/4 cup canned pumpkin purée
  • 1/3 cup light olive oil
  • 1/2 cup pure maple syrup
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ⅓ cup unsweetened non-dairy milk cashew, oat, coconut, etc.
  • ⅓ cup mini chocolate chips plus more for topping
  • ⅓ cup regular chocolate chips

Instructions

  • Preheat oven to 425ºF and grease muffin pan, or use liners; set aside.
  • In medium bowl combine dry ingredients; flour, cocoa powder, baking soda, baking power and salt.
  • In a large bowl whisk together pumpkin, maple syrup and oil until smooth. Whisk in eggs, vanilla and milk until combined.
  • Add dry ingredients to bowl of wet ingredients, stirring together gently until almost combined then fold in chocolate chips. Make sure there are no lumpy or dry spots in batter.
  • Evenly distribute batter into muffin pan, filling about 3/4 way full. Top with more chocolate chips and chunks.
  • Bake for 5 minutes at 425ºF, then drop oven temperature down to 350ºF and continue baking for another 9-12 minutes, or until inserted toothpick in center comes out clean (no wet batter).
  • Allow muffins to cool in pan for 5 minutes before transferring to wire rack to cool completely.

Notes

If you're looking for a good muffin liner, I've been loving these. No sticking!
Recipe adapted from my Gluten Free Double Chocolate Muffins.

Nutrition

Serving: 1/12 | Calories: 193kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 36mg | Sodium: 175mg | Fiber: 2g | Sugar: 11g