Healthy Chocolate Muffins (with Pumpkin!)
User Reviews
4.9
Healthy Chocolate Muffins (with Pumpkin!)
Description
Healthy Chocolate Muffins (with Pumpkin!) blend almond butter and pumpkin puree as primary wet ingredients, supported by eggs, maple syrup, and coconut sugar to achieve a harmonious sweetness and moist texture. Cacao powder and dark chocolate chips provide deep chocolate flavor with melt-in-the-mouth chocolate bursts throughout. The baking soda aids in leavening, working with eggs to produce muffins that are tender yet resilient enough to hold their shape.
The mixture is divided evenly into muffin cups and baked at 350ºF until the tops have risen and centers appear set but moist. After cooling, these muffins offer a slightly dense crumb with soft, chocolatey pockets from the chips and a warm flavor complexity from the pumpkin.
They can be served at room temperature as a breakfast treat or snack. Storing them in an airtight container in the refrigerator preserves freshness for up to seven days. Variations are possible using other nut butters or fruit purees, although flavor nuances will differ accordingly, and egg replacements have yet to be tested.
Ingredients
- 1 cup almond butter creamy
- ½ cup pumpkin puree
- 2 egg whole
- ¼ cup maple syrup
- ½ cup coconut sugar
- ¼ cup cacao powder
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt fine sea salt
- ½ cup dark chocolate chips , plus more for topping
Instructions
- Preheat the oven to 350ºF and line a muffin tin with 12 muffin liners. In a large bowl, stir together the almond butter, pumpkin puree, eggs, maple syrup, coconut sugar, cacao powder, vanilla extract, baking soda, and salt. Once the batter looks smooth, fold in the chocolate chips.
- Use a ¼ cup measure to divide the batter between the 12 prepared muffin cups. Sprinkle a few extra chocolate chips on top, if you like.
- Bake at 350ºF until the muffins have risen, and the center looks dry, about 25 minutes.
- Let the muffins to cool in the pan for 20 minutes, then transfer them to a wire rack to cool completely. You can serve them at room temperature, or store them in an airtight container in the fridge for up to a week.
Notes
- These muffins keep well in an airtight container refrigerated for up to one week to maintain freshness.
- Almond butter and pumpkin puree provide moisture and flavor, but substitutions with other nut butters or purees will change taste and texture.
- The recipe's original name was longer, but the formulation and method remained unchanged in the latest update.
- A vegan egg replacement has not been tested; results with egg substitutes are unknown.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 27mg | 9% |
| Sodium | 122mg | 5% |
| Potassium | 282mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 1631IU | 33% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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