Go Back

Healthy Pumpkin Chocolate Muffins

Gluten-Free and sweetened with maple syrup these healthy pumpkin muffins are a great breakfast treat or snack.
Course: Breakfast
Keyword: chocolate, gluten free, healthy snacks, pumpkin
Yield: 12 muffins
Author: cherise.mazur


  • 1.5 cups almond flour
  • 1/2 cup cacao powder
  • 3/4 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp cloves (less if preferred)
  • 1/2 tsp nutmeg
  • 4 eggs
  • 1/3 cup pure maple syrup
  • 3/4 cup canned pumpkin
  • 1 tsp vanilla extract
  • sprinkle of salt
  • 1/4 cup flax meal
  • mix-ins; chocolate chips, crushed walnuts, pumpkin seeds (1 tbs-1/4 cup each)


  • Preheat oven to 350F. Line muffin pan with 12 liners.
  • Stir together dry ingredients in a large separate bowl.
  • Then mix together wet ingredients in a small separate bowl.
  • Pour wet ingredients into dry and mix until combined well. Fold in mix-ins.
  • Divide batter evenly among liners and bake for 25 minutes. Check with a toothpick for doneness.
  • Let cool completely. Remove and enjoy! Can be stored in the fridge for 5 days or individually wrap and freeze up to 6 months.


Recipe adapted from Well Plated