Feel-Good Chocolate Pumpkin Muffins Recipe
Delight in these Feel-Good Chocolate Pumpkin Muffins that combine the rich flavors of pumpkin and cocoa for a moist, wholesome treat. Made with white whole wheat flour, maple syrup, and avocado oil, these muffins offer a healthier twist on classic chocolate pumpkin delights, perfect for breakfast or a guilt-free snack.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Total Time: 30 minutes
- Yield: 12 standard muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 cup (244 g) canned pumpkin puree (use thicker puree like Libby; reduce to ¾ cup if thinner)
- 2 eggs
- ⅓ cup (78.86 ml) avocado oil or neutral tasting oil
- ⅓ cup (78.86 ml) maple syrup
- 2 teaspoons vanilla bean paste
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup (21.5 g) cocoa powder
- ¾ cup (96 g) white whole wheat flour (or cup-for-cup gluten free flour blend)
- ⅓ cup (60 g) mini chocolate chips
Instructions
- Preheat the Oven: Set your oven to 350℉ (177℃) and line a standard muffin pan with paper liners to prepare for baking.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, pumpkin puree, avocado oil, maple syrup, and vanilla bean paste until smooth and well combined.
- Add Dry Ingredients: Stir in the salt, baking powder, and baking soda to the wet mixture, followed by folding in the cocoa powder, white whole wheat flour, and mini chocolate chips using a spatula or large spoon. Mix just until combined to avoid overworking the batter.
- Fill Muffin Cups: Use a scant ¼ cup measuring cup or scoop to evenly distribute the batter among the muffin cups.
- Bake: Bake the muffins for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. For precision, bake until the muffin centers reach 200℉ using a kitchen thermometer. This ensures they are cooked through without becoming dry.
- Cool: Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before storing.
- Store: Place cooled muffins in an airtight container and refrigerate for up to 5 days. For longer storage, wrap muffins individually and freeze for up to one month.
Notes
- Use thicker canned pumpkin puree for best texture; if using thinner puree (like applesauce), reduce quantity to ¾ cup.
- White whole wheat flour can be substituted with a gluten-free flour blend for gluten-free muffins.
- To prevent dry muffins, baking temperature and time are key—check with a thermometer for an internal temperature of 200℉.
- Store muffins in the refrigerator or freeze for extended freshness.
- These muffins are moist and slightly dense due to the pumpkin puree and oil, making them feel wholesome and satisfying.
