Chocolate Pumpkin Muffins with Spices and Dark Chocolate
Moist chocolate muffins enriched with pumpkin puree and warming spices like cinnamon and pumpkin pie spice. Made without oil, these muffins get their tender texture from applesauce and almond milk. Dark chocolate chips add bursts of rich flavor throughout. Perfect for fall breakfasts, afternoon snacks, or lunchbox treats. The combination of cocoa powder and pumpkin creates a uniquely satisfying flavor that's not too sweet.
Ingredients
- 1 ½ cups white whole wheat flour
- ½ cup cocoa powder
- ½ cup light brown sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ⅝ cup dark chocolate chips
- ⅓ cup apple sauce, unsweetened
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- ¼ cup maple syrup
- 2 large eggs
- 1 cup plain unsweetened almond milk
Instructions
- 1
Preheat oven and line muffin tin with cupcake liners, then spray with coconut oil cooking spray
- 2
Place dry ingredients in large bowl and whisk together
- 3
Place wet ingredients in medium bowl and whisk until combined
- 4
Add wet ingredients to dry ingredients and whisk until just combined
- 5
Fill muffin cups about three-quarters full
- 6
Sprinkle additional chocolate chips on top of each muffin
- 7
Bake until toothpick inserted in center comes out clean
- 8
Let cool, then sprinkle with sea salt before serving
Tips
Don't overmix the batter to keep muffins tender - whisk just until ingredients are combined.
For extra chocolate flavor, reserve some chocolate chips to sprinkle on top before baking.
Let muffins cool completely before storing to prevent condensation and soggy bottoms.
Good to Know
Store in airtight container at room temperature for 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead and stored covered. Freeze baked muffins up to 3 months.
Serve at room temperature or warm briefly in microwave for 10-15 seconds.
Common Mistakes
Don't overfill muffin cups or they will overflow during baking.
Don't overbake or muffins will be dry - check with toothpick at minimum time.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make these without eggs?
Yes, substitute each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes until thickened.
What if I don't have pumpkin pie spice?
Make your own with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ginger, and pinch of cloves.
How long do these muffins keep?
Store covered at room temperature for 3 days, refrigerate up to 1 week, or freeze for 3 months in freezer bags.