These chocolate pumpkin muffins are moist and taste like a rich chocolate cupcake, with no hint of pumpkin. So if you’re someone who doesn’t love pumpkin-flavored everything this time of year (gasp!), this recipe is for you. The pumpkin and flaxseed add a little extra nutrition without taking away from the chocolate flavor.
Here’s what you need:
1 cup canned pumpkin puree
⅓ cup avocado oil
⅓ cup maple syrup
2 teaspoons vanilla extract
2 tablespoons ground flaxseed
5 tablespoons warm water
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon baking soda
⅓ cup cocoa powder
¼ cup semi-sweet chocolate chips
¼ cup milk chocolate chips
¾ cup white whole wheat flour (or use half whole wheat flour and half all-purpose flour)
Here’s what you do:
- Preheat the oven to 350 degrees. Line a standard muffin tin with silicone liners or (my preference) use a silicone muffin tin. Grease with a non-stick cooking spray.
- In a small bowl, combine the flaxseed and warm water. Let the mixture sit for about 15 minutes in the fridge to thicken.
- In a large bowl, mix together the pumpkin puree, avocado oil, maple syrup and vanilla extract. Stir in the flax mixture once it’s ready.
- Add the salt, baking powder and baking soda, and mix until combined. Fold in the chocolate chips.
- Stir in the cocoa powder and flour, mixing until just incorporated.
- Spoon the batter evenly among the muffin cups.
- Bake for about 18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool completely before removing from the muffin tin.
- Serve immediately when cool — they’re delicious right away. Or keep in the refrigerator for up to 5 days. They also freeze well. We wrap individually and freeze muffins, defrosting one overnight for our kids to bring for a snack at school.
