I love muffins, I mean they are really just a cupcake in disguise! LOL! They have become a part of my morning breakfast routine; muffin in a yogurt jar! Just plop the muffin on the bottom of a mason jar, top with yogurt, fruit, granola, and nut butter…yum!
I kept these gluten-free as they are made with almond flour but to keep them moist there are 4 eggs (I love using Vital Farms eggs!) plus the pumpkin helps. For an extra nutritional boost, there is flax meal sprinkled in. My fave part of making these was the seasonings of cinnamon, nutmeg, and clove – I could smell them forever! I added in extra shakes of clove so you can really taste it throughout the muffin (totally optional)
The next best part is the yummy add-ins. Feel free to get creative but I went with pumpkin seeds, crushed walnuts & chocolate chips. Thinking of adding a banana slice on top of each muffin next time! The possibilities are endless! These muffins are freezer friendly too so double the batch and save for another time to enjoy. This way I don’t have to hide them from the kids!
All you will need is;
4 large eggs
Cinnamon, cloves, nutmeg, salt
Mix in – chocolate chips, walnuts, pumpkin seeds, flax meal
As always, blend the dry ingredients first then add in the wet (the science behind baking!) Line a muffin pan & bake for about 25 minutes. Obviously they taste AH-mazing fresh out of the oven but feel free to reheat before eating – still yum!
Healthy Pumpkin Chocolate Muffins
- 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.