Chocolate Pumpkin Muffins
These healthy chocolate pumpkin muffins are perfect for breakfast or when you want a chocolate snack. They are low in calories and carbs because they are dairy free, oil free, egg free, vegan as well as easy to make gluten free.
Servings: 10
Calories: 132kcal
Ingredients
Chocolate muffins
- 1 ⅔ cup GF all purpose flour or regular all purpose flour
- ¼ cup unsweetened cocoa powder
- ⅔ cups pumpkin purée (I used canned and unsweetened)
- ½ cup cane sugar
- ⅔ cup milk
- 1 tablespoon lemon juice
- 2 teaspoon baking soda
- 1 teaspoon vanilla
- pinch of salt
- ¼ cup chocolate chips to fold into batter, and a few to sprinkle on top
Instructions
Prep
- Add the lemon juice to the milk so it has 5 minutes to curdle.
- Preheat the oven to 400°F.
- Line a cupcake tin with paper liners
Make chocolate muffins
- In a large bowl, add all ingredients.1 ⅔ cup GF all purpose flour, ¼ cup unsweetened cocoa powder, ⅔ cups pumpkin purée, ½ cup cane sugar, ⅔ cup milk, 1 tablespoon lemon juice, 2 teaspoon baking soda, pinch of salt, 1 teaspoon vanilla
- Mix with a spoon or mixer into a batter.
- Fold in most of the chocolate chips, holding back some to sprinkle on top.¼ cup chocolate chips
- Use a cookie scoop or spoon to fill wells to the top. Tap pan on counter to even top.
- Sprinkle on the remaining chocolate chips.
- Bake for 10 minutes at 400 F and then turn oven down to 350 F. Bake for 20 minutes more or until tester comes out clean.
- Cool pan for 10 minutes, then transfer to a cooling rack.
Video
Notes
Freezing instructions. Let the muffins cool if just baked, the put them in a sealed container. They can be frozen for three months.
Nutrition
Calories: 132kcal | Carbohydrates: 29g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 0.5mg | Sodium: 227mg | Potassium: 118mg | Fiber: 2g | Sugar: 12g | Vitamin A: 2575IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
