I love all things pumpkin. Call me basic, I don’t even care. I am very open about my love affair with pumpkins. (Picture below of me surrounded by pumpkins for proof. Ha!) This recipe takes it over the edge because these are so healthy and so fudge-y delicious. My kids love them. I will make these in large batches and freeze for future use.
P.S. Doesn’t everyone have a photoshoot at the local pumpkin patch? No? Just me? Okay, then.
These healthy chocolate pumpkin muffins make the perfect clean eating breakfast or snack. Nope, not just for the kids, but for me (and YOU) too.
A few years ago, I gave up dairy for good. I had just recently found out that I had an actual dairy allergy.
I was pretty bummed, but I realized how much better I felt once I stopped ingesting something I was allergic to every day. Feeling better was so worth it! But I still loved baking yummy treats for my family. I decided that just because something had to be dairy-free, didn’t mean it couldn’t be delicious.
And that is how these Healthy Chocolate Pumpkin Muffins were born. These dairy-free and gluten-free (make sure to use GF Oats) muffins are almost so moist you might mistake them for a cupcake or brownie. But don’t just take my word for it. Try them out for yourself!
Healthy Chocolate Pumpkin Muffins
Ingredients
- 1/4 cup coconut oil melted
- 1/3 cup unsweetened apple sauce room temp or warmed a little if chilled
- 2/3 cup honey
- 2 eggs
- 1 tsp vanilla
- 1/2 cup organic pumpkin puree canned
- 1 cup oat flour instructions below on how to make
- 2/3 cup cocoa powder
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 3 tbsp unsweetened almond milk
- 1 tsp apple cider vinegar
- 1/2 cup Enjoy Life Mini Chocolate Chips
Instructions
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Preheat your oven to 350 and line or grease your cupcake pan.
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Make Oat Flour: Take gluten-free rolled oats and pulse in your blender until turned into a powder form: AKA Oat Flour. Yes, it’s that easy and quick.
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In a large mixing bowl, mix coconut oil and apple sauce together well. Then add honey and mix well.
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Then add the eggs, pumpkin, and vanilla. Mix until all are combined.
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In a small bowl mix the almond milk and a splash of apple cider vinegar. Set aside.
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In a separate mixing bowl, mix together the dry ingredients: oat flour, cocoa, salt, baking soda, baking powder.
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Then slowly mix your dry ingredients into your wet.
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And then fold in your almond milk mixture until well incorporated.
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Lastly, throw in your chocolate chips and gently fold into mixture.
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Fill your cupcake liners about 2/3 of the way. Cook at 350 for about 18-20 minutes or until a toothpick comes out clean.
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Then remove from oven, but let sit in the pan for about 5-7 minutes. Remove to a baking rack and let cool.
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Store in an airtight container in the fridge for 3-5 days. They won’t last that long though. 😉
If you liked this, you’ll love…
You also have my full permission to grab some peanut butter or even better…Justin’s Chocolate Hazelnut and Almond Butter. It’s pretty much life-altering.
This is an updated edition of a post originally published on iamkingdomstrong.com.
Featured image by Ari Spada
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