Double Chocolate Pumpkin Muffins
These moist, delicious healthier muffins boast big pumpkin spice flavor and rich chocolate flavor for the ultimate fall treat!
Servings: 12 Muffins
Calories: 288kcal
Equipment
Ingredients
- 2 cups rolled oats
- ⅓ cup cocoa powder
- 2 tsp pumpkin pie spice
- 2 tsp baking powder
- ½ tsp sea salt
- 2 large eggs
- 1 ⅓ cups pumpkin puree
- ½ cup avocado oil
- ½ cup pure maple syrup
- 2 tsp pure vanilla extract optional
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a muffin pan with muffin papers.
- Transfer the oats to a high-powered blender and blend for 30 seconds or until a flour forms. Add the cocoa powder, pumpkin pie spice, baking powder, and sea salt to the blender and blend for a few more seconds to combine all of the dry ingredients.
- In a large mixing bowl, combine the eggs, pumpkin puree, avocado oil, pure maple syrup, and vanilla extract until completely smooth.
- Pour the dry mixture into the large bowl with the wet ingredients and mix until a smooth batter forms.
- Stir in the chocolate chips.
- Transfer the muffin batter to the muffin tin, filling the muffin cups ¾ of the way up. If you’d like, sprinkle the top of each muffin with extra chocolate chips.
- Bake on the center rack of the preheated oven for 20 to 25 minutes, or until the muffins are cooked through. To check for doneness, insert a digital thermometer into the center of one of the muffins. The ideal final internal temperature for muffins is between 190 and 205 degrees Fahrenheit.
- Remove the muffins from the oven and allow them to cool completely before peeling off the muffin liners to enjoy. I like to heat muffins up in a microwave with some butter, almond butter, or peanut butter for the best way to start the day!
Nutrition
Serving: 1muffin (of 12) | Calories: 288kcal | Carbohydrates: 34g | Protein: 5g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 41mg | Sodium: 118mg | Fiber: 5g | Sugar: 21g