Rich, chocolaty, and perfectly spiced—these Chocolate Pumpkin Muffins are a wholesome and delicious treat you can enjoy anytime!
There’s just something about those chilly fall mornings that brings me back to the pumpkin-carving days of my youth. Each October, my siblings and I would select our favorite pumpkins at the local patch. We would spend hours carving our pumpkins together, always trying to come up with new and more exciting designs. As a working professional, I have slightly less time to carve up the perfect pumpkin when fall rolls around. But I recently found myself looking for ways to capture those nostalgic flavors of autumn in dishes that are slightly easier to prep. That’s how I came up with this delightful recipe for chocolate pumpkin muffins, a dish that’s equal parts nourishing snack and seasonal indulgence.
The pumpkin purée in this recipe lends both a subtle sweetness and natural moisture to each bite. Pumpkin pie spice enriches these muffins with the warm tones of nutmeg, cinnamon, and ginger. Cocoa powder and crunchy cocoa nibs both add a deep chocolate flavor that’s balanced by the natural sweetness of monk fruit and coconut sugar. Simple to prep, these chocolate pumpkin muffins truly make it easy to celebrate the classic tastes of fall.
You can enjoy these versatile muffins as a quick breakfast on the go, or you can pack them for an energy-boosting post-workout snack. You could even serve these chocolate pumpkin muffins as a healthier dessert option at your next family gathering! Keep reading to learn more about how to make these muffins and add your own unique touch.
Can I customize this recipe?
In a word—absolutely! I personally tend to see my recipes as less set in stone and more as a jumping-off point. Although I love the way this recipe turned out, you should certainly feel free to make any adjustments your taste buds may demand. Not a fan of oatmeal flour? You can try swapping this with whole-wheat flour or even a gluten-free flour blend of your choosing. Looking to tweak the sweetness level? You can adjust the ratio of coconut sugar and monk fruit, or you can experiment with alternative sweeteners like honey or maple syrup. If you’d like to enhance the texture of your muffins, you could also explore custom add-in options. You could stir in a handful of dried cranberries, chopped nuts, or dried coconut flakes to take the texture to the next level. Planning to serve your chocolate pumpkin muffins as part of a dessert tray or platter? Try drizzling your cooled muffins with melted dark chocolate or nut butter for an ever-so-slightly more indulgent final product.
How do I store leftovers?
If you don’t manage to get through an entire batch of these muffins in one sitting, don’t fret! These muffins are easy to store, making them a great option to prep ahead of time. Place your fully cooled muffins in an airtight container. You can store them at room temperature for up to 3 days or in the fridge for up to 1 week. For longer storage, wrap your muffins individually in plastic wrap and freeze in a freezer-safe container for up to 3 months. Thaw them overnight in the fridge or at room temperature. You can reheat your muffins in the microwave or oven until warmed through, or you can enjoy these tasty treats at room temperature.
Serving suggestions
While these chocolate pumpkin muffins make a great snack on their own, you can also pair them with a number of other culinary delights. If you’re serving these muffins as part of a breakfast or brunch spread, consider pairing them with a Sausage And Egg Breakfast Casserole, Vegan Breakfast Casserole, or this Breakfast Quinoa Recipe With Pumpkin And Whipped Ricotta. Planning to enjoy your chocolate pumpkin muffins following an afternoon workout sesh? You could also enjoy your muffins along with a Chocolate Protein Shake or this Vanilla Protein Shake.
Ingredients
- 1/2 cup unsweetened vanilla almond milk
- 1/4 cup + 2 tablespoons pumpkin purée
- 1/4 cup + 2 tablespoons coconut sugar
- 1/4 cup + 2 tablespoons monk fruit
- 1 large egg white
- 1 teaspoon vanilla extract
- 1 cup oat flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 tablespoons cocoa nibs
Instructions
- Preheat the oven to 400°F and spray a muffin pan with cooking spray.
- In a large bowl, beat together the milk, pumpkin purée, coconut sugar, monk fruit, egg white, and vanilla using an electric hand mixer.
- In a separate medium bowl, stir together all the ingredients up to the cocoa nibs.
- Add the dry mixture to the wet mixture and whisk until smooth. Stir in the cocoa nibs.
- Divide the batter between 6 muffin cavities, filling them about ¾ of the way full.
- Bake until a toothpick inserted in the center comes out clean, about 20-22 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to finish cooling completely.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment