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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
Materials
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)
Instructions
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.
Notes
Recipe adapted from Well Plated