Double Chocolate Pumpkin Muffins
Author:Fall dreams are made of these fudgy and perfectly spiced DOUBLE Chocolate Pumpkin Muffins. Naturally vegan, oil-free, no mixer required and there are even whole grain and gluten-free options!
Ingredients
- 2 cups (450 grams) pumpkin puree , NOT pumpkin pie filling
- 6 tablespoons nut or seed butter , it should be drippy and not dry
- ¼ cup (60 mls) maple syrup , real maple syrup not pancake syrup
- ¼ cup (60 mls) dairy-free milk
- 2 teaspoons vanilla extract
- ¾ cup (150 grams) sugar , any such as white, brown, cane, turbinado, coconut.
- ¾ teaspoon fine sea salt
- 1¾ cup (219 grams) flour , spelt, all-purpose flour (plain flour in the UK), wholewheat or gluten-free all-purpose baking flour
- 2 teaspoons baking powder
- ¾ teaspoon baking soda , (bicarbonate of soda in the UK)
- ½ cup (50 grams) unsweetened natural cocoa powder
- 2 teaspoons pumpkin spice , see FAQs for alternative
- ½ cup (85 grams) dairy-free chocolate chips , plus a handful more for sprinkling
INSTRUCTIONS
- Preheat oven to 425 °F (218 °C) and grease or line a 12 hole muffin pan with liners.
- In a food processor or large bowl, add the pumpkin puree, nut butter, maple syrup, milk and vanilla and whisk/blend together until well combined and no lumps of nut butter remain.
- If making by hand without the aid of a food processor, mix the flour, baking powder, baking soda, cocoa powder and pumpkin spice together in another bowl, then add them to the pumpkin mixture. If using a food processor just add the dry ingredients to the bowl of the food processor then pulse until combined and no dry flour is present. Whichever method you use, do not over-mix.
- Add the chocolate chips and fold them in or pulse once or twice in a food processor, just enough to distribute evenly, then spoon the batter evenly into the prepared muffin pan and sprinkle the tops of each with a few more chocolate chips.
- Place the muffins in the middle of the oven and set a timer for 5 minutes. Once the 5 minutes has passed, immediately turn the oven down to 375°F (190°C) without peeking or opening the door and cook for about another 15 minutes or until a toothpick inserted into the middle of one comes out mostly clean (except for some melted chocolate). The type of muffin pan and whether it is black or light in color will affect the cooking time so the time could vary by a few minutes, but it is important not to over-bake these muffins so keep checking in the last few minutes. If anything they are better very slightly underdone to keep their moist fudginess.
- Remove from the pan and place on a wire cooling rack to cool.
NOTES
Storing - Once completely cool, store in an airtight container with some paper towels top and bottom. Muffins can also be frozen for up to 3 months.
NUTRITION
Serving: 1muffin | Calories: 235kcal | Carbohydrates: 41g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Sodium: 258mg | Potassium: 293mg | Fiber: 4g | Sugar: 21g | Vitamin A: 5837IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 3mg
