Indulge in the delightful fusion of pumpkin and chocolate with our Heavenly Pumpkin and Double Chocolate Muffins. This recipe brings together the warmth of pumpkin puree and the rich decadence of chocolate in a muffin that's both moist and flavorful. Perfect for those who love a hint of autumn in their treats, these muffins are a true celebration of flavor and texture.
Why You'll Love This: You're going to adore these muffins because they perfectly balance the earthy sweetness of pumpkin with the indulgent richness of double chocolate. Each bite offers a moist and tender crumb, studded with mini chocolate chips for an extra burst of chocolatey goodness. Plus, they are wonderfully easy to make, ensuring a delightful baking experience.
Perfect Occasion: These muffins are ideal for cozy autumn mornings, holiday brunches, or as a special treat with your afternoon tea or coffee. They're also great for school snacks, bake sales, or as a thoughtful homemade gift for friends and family.
Recipe:
Ingredients:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup your favorite milk (dairy or plant-based for a GF option)
- 1/2 cup natural maple syrup or agave nectar
- 1/4 cup smooth, 100% peanut butter
- 2 teaspoons vanilla extract
- 1.5 teaspoons apple cider vinegar
- 1/2 teaspoon pink Himalayan salt
- 1 and 1/2 cups gluten-free oat flour
- 1/2 cup unsweetened cocoa powder
- 1/3 to 1/2 cup mini chocolate chips (dairy-free and refined sugar-free options available)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Instructions:
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with parchment liners. Lightly spray each liner with avocado oil spray or a non-stick alternative, if desired.
- In a large mixing bowl, whisk together the pumpkin puree, milk, maple syrup, peanut butter, vanilla extract, apple cider vinegar, and salt until well combined.
- Gently fold in the oat flour, cocoa powder, chocolate chips, baking powder, and baking soda, mixing until just combined.
- Use a 1/4 cup measure to scoop the batter evenly into the prepared muffin liners.
- Bake in the preheated oven for 17-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container in the refrigerator for up to 2 weeks. Enjoy them chilled or gently warmed for a delicious treat!