0 from 252 votes
Healthy Chocolate Muffins (with Pumpkin!)
Healthy Chocolate Muffins have a fluffy texture, without using flour or oil! They taste like a cross between chocolate cake and brownies, with a sneaky veggie hidden inside.
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 12
Calories: 230 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 cup creamy almond butter
- ½ cup pumpkin pumpkin puree
- 2 whole eggs
- ¼ cup maple syrup
- ½ cup coconut sugar
- ¼ cup cacao powder
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon 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.
Cup of Yum
Notes
- Update Note: This recipe used to be called "Paleo Double Chocolate Pumpkin Muffins," but was updated in January 2023 with a shorter name and updated photos. The recipe has not changed, but you can see the original version here.
- Nutrition information is for 1 of 12 muffins, including the chocolate chips. This information is automatically calculated and is just an estimate, not a guarantee.
- See the full post above for substitution tips. You can use any other nut butter or fruit/veggie puree in this recipe for a similar texture, but the flavor will change depending on what you use.
- I haven't had the chance to test a vegan version of this recipe yet, so I'm not sure if there's a successful swap for eggs.
Nutrition Information
Calories
230kcal
(12%)
Carbohydrates
20g
(7%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.01g
Cholesterol
27mg
(9%)
Sodium
122mg
(5%)
Potassium
282mg
(8%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
1631IU
(33%)
Vitamin C
0.4mg
(0%)
Calcium
94mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 230
% 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.