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
OMGOMGOMG you guys.
Kiiiinda freaking out about these easy gluten free pumpkin 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.
Side note: am I the only weird human who eats muffins from the bottom UP? It gets rid of all the “boring” under-muffin shenanigans and leaves your mouth to munch through O-N-L-Y that sort-of-crispy and AMAZINGLY soft top muffin top.
If you have not done this in your muffin-eating-life, you NEED to try it. GAME CHANGER.
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.
PLUS, do you know how to make your own oat flour in 1 minute? It’s STUPID easy and STUPID cheap to make yourself.
- 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.
Side note: 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.
Because I am THAT dramatic girl who does not cry over spilled almond milk, but DOES cry over weirdo, white-covered-hard-and-BADBADBAD-dry chocolate healthy gluten free pumpkin muffins.
In other, MUCH MORE delicious new: the combo of chocolate and pumpkin might just be the key to my heart in the sense that were just MADE FOR each other.
I mean, probably not ACTUALLY. I don’t think the original Mr. pumpkin farmer was like “Imma grow these for the SOLE purpose of pairing their earthy, slight-natural-sweetness with rich, DARK AND DELICIOUS chocolate vibes.”
But, you know what I mean.
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.
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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- 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
- 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.
Tips & Notes:
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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