Yields: 12 muffins
Prep Time: 15 minutes
Total Time: 40 minutes
Pumpkin and chocolate come together beautifully for this delicious and fluffy muffin! Whole wheat pastry flour, avocado oil and applesauce combine with the pumpkin to help keep this muffin full of nutrition, adding extra fiber, B vitamins, vitamin A and healthy fats.
3/4 cup pumpkin puree (or canned pumpkin)
1/2 cup brown sugar
1/2 cup unsweetened applesauce
1/4 cup avocado (or preferred) oil
1 teaspoon pure vanilla extract
1/2 cup good quality cocoa
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 – 1/2 cup chocolate chips
1. Preheat oven to 350 degrees Fahrenheit and line a large muffin tin with parchment paper liners (or liners of your choice).
2. In a large bowl, combine the pumpkin puree, egg, brown sugar, applesauce, avocado oil and vanilla.
3. In a separate bowl, combine whole wheat pastry flour, cocoa, baking soda, baking powder and salt.
4. Slowly combine dry ingredients into wet ingredients. When completely mixed, add in chocolate chips and mix well.
(Don't worry, any muffins used for company are made finger-free!)
5. Divide batter into 12 muffin tin liners (about 1/4 cup in each muffin compartment).
6. Bake at 350 degrees for about 18-20 minutes, until a toothpick comes out clean when stuck in the middle.
7. Remove from oven and let cool. Store in an airtight container for 3-5 days, longer in the freezer.
Fall is upon us, and pumpkin recipes are everywhere. While pumpkin is famous for its connection with such spices as cinnamon and cloves, I wanted to mix it up a bit and bring it together with one of my favorites – chocolate!
To be honest, part of my motivation stems from my daughter’s lunch. No kidding. I always saw so many awesome ideas for school lunches, and thought it was such a no-brainer to pack versatile lunches. Well, once again, I am humbled. It is not easy. I am always in a rush in the morning, and am constantly fighting the convenience of buying pre-packaged (albeit organic) processed snacks and other lunch items.
I am trying to think outside of the box – the lunchbox that is. It is amazing how my brain gets so focused on the four categories that (could) make up a lunch, that I completely forget variety! So, the idea of having squash (pumpkin) and fruit (applesauce) right in a baked good that is just like a dessert (umm, it has chocolate chips, need I say more…), well, that worked for me.
My younger two helped whip these up, and they were a hit right off the bat. More chocolate chips could always be added. I am trying to keep them a little on the healthier side, so I was a little conservative with how much I added (so start with 1/3 cup, but easily the recipe can hold up to 1/2 a cup of chocolate chips). The muffins are incredibly moist and fluffy, without any strong hint of pumpkin, or any other flavor. Great for a healthy snack or dessert anytime, or especially when it’s fall and pumpkin is everywhere!
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*This post was originally published October 7, 2015, and has been updated and republished October 22, 2018.