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Chocolate Pumpkin Muffins

Guilt-Free Chocolate Pumpkin Muffins for Healthy Snacking

Delicious Chocolate Pumpkin Muffins combine rich flavors with nourishing ingredients for a guilt-free snack.
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Prep Time 10 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Snacks
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Canned Pumpkin Puree Adds moisture; substitute with applesauce for a fruity twist.
  • 1 cup Unsweetened Almond Milk Use any non-dairy or regular milk if preferred.
  • 1/3 cup Maple Syrup Acts as a natural sweetener; honey is a non-vegan alternative.
  • 1 tsp Vanilla Extract Swap for almond extract for a nutty flavor.
  • 1 cup Oat Flour Can be replaced with whole wheat or gluten-free flour.
  • 1/2 cup Plant-Based Protein Powder Can use different flavors or omit for a lighter muffin.
  • 1/2 cup Unsweetened Cocoa Powder Always go for unsweetened for optimal taste.
  • 1 tsp Baking Powder Replace with baking soda if needed, doubling the amount.
  • 1/2 tsp Baking Soda Works with baking powder for the perfect rise.
  • 1 tsp Ground Cinnamon Nutmeg can be an alternative.
  • 1 pinch Salt Balances sweetness and enhances flavor.

Equipment

  • mixing bowls
  • Muffin tin
  • whisk
  • spatula
  • sifter

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare your muffin tin by greasing or lining with paper cups.
  2. In a large mixing bowl, whisk together canned pumpkin puree, unsweetened almond milk, maple syrup, and vanilla extract until smooth.
  3. In another bowl, sift together oat flour, plant-based protein powder, cocoa powder, baking powder, baking soda, cinnamon, and salt.
  4. Carefully fold the dry ingredients into the wet ingredients using a spatula until just combined.
  5. Spoon the muffin batter evenly into your prepared muffin tin, filling each cup about three-quarters full.
  6. Bake in the preheated oven for 18–22 minutes, checking for doneness with a toothpick.
  7. Allow the muffins to cool in the tin for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 18gProtein: 4gFat: 4gSaturated Fat: 0.5gSodium: 150mgPotassium: 160mgFiber: 2gSugar: 5gVitamin A: 1000IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

These muffins are perfect for breakfast or an afternoon snack. Pair with nut butter or yogurt for added protein.

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