The Ultimate Whole Wheat Chocolate Pumpkin Muffins
Serves 1410 mins prep22 mins cook
Indulgent Whole Wheat Pumpkin Chocolate Muffins studded with chocolate chips. Moistened with just pumpkin puree and sweetened with sugar-free maple syrup, these healthy chocolate pumpkin muffins are the ultimate oil free and low calorie fall breakfast or dessert!
0 servings
What you need
cup cacao powder
tbsp pumpkin pie spice
tsp baking soda
tsp baking powder
cup pumpkin puree
cup maple syrup
cup almond milk
Instructions
1 Preheat oven to 350°F, line a 12-cup muffin pan with cupcake lines, and lightly spray insides with cooking spray, or use parchment liners. 2 In a large bowl, whisk together whole wheat flour, all purpose flour, pumpkin pie spice, baking soda and baking powder. 3 In another bowl, whisk pumpkin puree, maple syrup, almond milk and eggs. 4 Add wet mix to dry, and gently fold until combined. DO NOT OVER-MIX or too much gluten will form from the wheat flour, and make the muffins dense. 5 Divide the batter among muffin cups, about ¾ way to the top. Sprinkle chocolate chips on top. 6 Bake for 20-22 minutes. A toothpick inserted into center comes out dry. 7 Cool for 10 minutes, then remove pan. Transfer to a wire rack to cool completely, about 15 minutes, and enjoy.View original recipe