Description
These Chocolate Pumpkin Muffins are moist, rich, and full of chocolate flavor with no detectable pumpkin taste. The pumpkin adds moisture, making them a perfect way to use up canned pumpkin. Gluten-free and dairy-free friendly for a healthier indulgence.
Ingredients
- Dry Ingredients:
- 1 cup + 2 tablespoons gluten-free 1:1 baking flour (e.g., 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
- 1/3 cup unsweetened non-dairy milk (cashew, oat, coconut, etc.)
- 1/3 cup mini chocolate chips, plus more for topping
- 1/3 cup regular chocolate chips
Instructions
- Preheat oven to 425ºF. Grease a muffin pan or line with muffin liners and set aside.
- In a medium bowl, whisk together the dry ingredients: gluten-free flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, whisk together the pumpkin purée, maple syrup, and olive oil until smooth.
- Add eggs, vanilla extract, and non-dairy milk to the wet mixture and whisk until fully combined.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until almost fully combined.
- Fold in the mini and regular chocolate chips, ensuring no dry patches remain.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. Top with extra chocolate chips if desired.
- Bake at 425ºF for 5 minutes, then reduce the oven temperature to 350ºF and continue baking for 9–12 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use your favorite non-dairy milk—cashew, oat, and coconut all work well.
- Make sure to reduce the oven temperature after 5 minutes to ensure moist muffins.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To freeze, wrap muffins individually and store in a freezer-safe bag for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14 g
- Sodium: 160 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 30 mg
