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chocolate pumpkin muffins

PhytoFitLife avatar
Recipe by
Debbie Zimmerman
@PhytoFitLife
Lakeland, FL

This is a great alternative for low fat muffins.

yield 12 serving(s)
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For chocolate pumpkin muffins

  • 1/2 c
    cocoa powder, unsweetened
  • 2 c
    wheat flour
  • 1 1/4 tsp
    pumpkin pie spices
  • 1 tsp
    baking soda
  • 1/2 tsp
    salt
  • 2 Tbsp
    ground flax seeds
  • 1/2 c
    plant-based milk (soy, almond, oat, etc)
  • 1/4 c
    applesauce, unsweetened
  • 1 1/2 c
    pumpkin, canned or cooked
  • 3/4 c
    dates, chopped
  • 1/3 c
    organic maple syrup
  • 1 tsp
    vanilla extract
  • 1/4 c
    non-dairy dark chocolate chips (optional)

How To Make chocolate pumpkin muffins

  • 1
    Preheat the oven to 350°F. Line muffin pan with parchment paper.
  • 2
    Sift together flour, cocoa powder, cinnamon, nutmeg, ginger, cloves, baking soda, and salt in a large mixing bowl. After sifting, add your ground flaxseeds to dry ingredients.
  • 3
    In a blender, puree plant-based milk, pumpkin, applesauce, chopped dates, maple syrup, and vanilla.
  • 4
    Fold the pureed pumpkin mixture in with the dry chocolate flour mixture.
  • 5
    Spoon the batter into prepared muffin cups.
  • 6
    Bake for 20-25 minutes. Stick a toothpick into the center of the muffin to check for doneness.
  • 7
    Remove the muffins from the oven. Let it cool for 10 minutes and remove from the pan. Enjoy.
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