These Chocolate Healthy Gluten Free Pumpkin Muffins are so moist and chewy! Dairy free, low fat, only 145 calories and perfect for breakfast or snack!
PIN Chocolate Healthy Gluten Free Pumpkin Muffins
The combo of chocolate and pumpkin might just be the key to my heart in the sense that they were just MADE FOR each other.
Cozy cinnamon and ginger-d pumpkin spice hugs each and every swirl of rich cocoa powder, crunchy cacoa nib and comes together in a TRIPLE THREAT of PUMPKIN PERFECTION that is even beyond the deliciousness of the pumpkin protein bars that I know you love.
Which might not make a lot of sense to your haven’t-eaten-these-muffins-yet lives but, once that transitions to have-eaten-eleventy-billion-of-these-gluten free pumpkin oatmeal muffins-in-one-sitting-because-SO-GOOD-right-now-lives?
All confusion will be VANISHED.
Why You Will Love These Healthy Pumpkin Chocolate Chips Muffins
These easy gluten free pumpkin chocolate chips muffins for a few reasons:
- THE DOMED TOP: I am of the mindset that if a muffin has a BIG, fluffy top it’s going to be GOOD. HOWEVER, making wheat free pumpkin muffins can be a MEGA challenge in the “domed top” department since they just DO NOT rise the same.
- TEXTURE: You already know by the healthy banana muffins with turmeric and strawberry oatmeal muffins with rhubarb, that I L-O-V-E me some muffins made with oat flour. It’s LIGHT and fluffy and adds this addicting chewy, wholegrain X FACTOR to baked goods that makes them rank a GET INTO MY MOUTH NOW on a scale of 1 to 10.
- TEXTURE, the sequel: CACAO NIBS are the newest latest and greatest “muffin mixin’’” that replaces the usual loaded-with-sugar chocolate chips. They’re SUPAH crispy-crunchy and add this MEGA rich, PUNCH of deep-dark chocolate bitterness (the good kind, pinky swear!) to these chocolate healthy gluten free pumpkin muffins that evens out with the sweet flavor profiles of monkfruit and coconut sugar.
INGREDIENTS
- 1/2 Cup Unsweetened vanilla almond milk
- 1/4 Cup + 2 Tbsp Pumpkin puree
- 1/4 Cup + 2 Tbsp Coconut sugar
- 1/4 Cup + 2 Tbsp Monkfruit *
- 1 Large egg white
- 1 tsp Vanilla extract
- 1 Cup Oatmeal flour (103g) CLICK to see how to make your own!
- 3 Tbsp Unsweetened Cocoa powder
- 1 tsp Baking powder
- 1 1/2 tsp Pumpkin pie spice
- 1/4 tsp Baking soda
- 1/4 tsp Sea salt
- 2 Tbsp Cocoa Nibs
INSTRUCTIONS
- Preheat the oven to 400 and spray a muffin pan with cooking spray.
- In a large bowl, beat together the milk, pumpkin, coconut sugar, monkfruit 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 to the wet and whisk until smooth. Stir in the cocoa nibs.
- Divide the batter between 6 muffin cavities, filling about ¾ of the way full.
- Bake until a toothpick inserted in the center comes out clean, about 20-22 mins. Let cool in the pan for 10 mins, then transfer to a rack to finish cooling completely.
- DEVOUR!
Top Tips for Healthy Pumpkin Chocolate Muffins
Am I the only weird human who eats muffins from the bottom UP? If you have not done this in your muffin-eating-life, you NEED to try it. GAME CHANGER.
Do NOT make these muffins entirely of monkfruit in attempt to make them totally sugar free. I did try this for you it ended in:
- A not moist, yucky and DRY-like-the-dessert gluten free pumpkin muffin recipe.
- As the muffs (I decided that is what we are going to call muffins and pretend we are trendy, even though I don’t think people say that AT ALL) cooled, they got this SUPER NOT GOOD white layer on their no-longer-pillowy-soft muffin tips that was CRUNCHY and BAD.
Almost as quick as these little chocolate-swirled, cozy-fall-gems of breakfast BLISS will vanish into your hungry belly.
For step-by-step instruction of this recipe, watch my video tutorial below:
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Ingredients
- 1/2 Cup Unsweetened vanilla almond milk
- 1/4 Cup + 2 Tbsp Pumpkin puree
- 1/4 Cup + 2 Tbsp Coconut sugar
- 1/4 Cup + 2 Tbsp Monkfruit *
- 1 Large egg white
- 1 tsp Vanilla extract
- 1 Cup Oatmeal flour (103g) CLICK to see how to make your own!
- 3 Tbsp Unsweetened Cocoa powder
- 1 tsp Baking powder
- 1 1/2 tsp Pumpkin pie spice
- 1/4 tsp Baking soda
- 1/4 tsp Sea salt
- 2 Tbsp Cocoa Nibs
Instructions
- Preheat the oven to 400 and spray a muffin pan with cooking spray.
- In a large bowl, beat together the milk, pumpkin, coconut sugar, monkfruit 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 to the wet and whisk until smooth. Stir in the cocoa nibs.
- Divide the batter between 6 muffin cavities, filling about ¾ of the way full.
- Bake until a toothpick inserted in the center comes out clean, about 20-22 mins. Let cool in the pan for 10 mins, then transfer to a rack to finish cooling completely.
- DEVOUR!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMARTPOINTS: 6 POINTS+: 4. OLD POINTS: 2
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Brian @ A Thought For Food says
HA! I definitely eat the top first… but maybe I should start following your technique. These look awesome!
Taylor Kiser says
Haha! You should!! 😉
Cassie Autumn Tran says
Muffins always are the key to my heart, especially if they include chocolate and pumpkin together! I really want to try veganizing these muffins. Thanks for the tip in trying to make these muffins sugar free too! Definitely will NOT make these completely sugar free!
Taylor Kiser says
Do NOT do it! So not good! Let me know if you vegan-ize them!
Carol Brost says
Can you use all coconut sugar?
Foodfaithfitness says
Hi Carol – I haven’t tried and do not recommend it. It may impact the taste and the texture. Let me know if you do try though, I am curiuos!