Debbie Zimmerman

Chocolate Pumpkin Muffins

Servings: 12 muffins


1/2 cup unsweetened cocoa powder

2 cups whole wheat flour

1-1/4 teaspoons Pumpkin Pie Spice* (see below)

1 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons ground flax meal

1/2 cup plant-based milk (soy, almond, oat, etc.)

1/4 cup unsweetened applesauce

1-1/2 cups cooked or canned pumpkin puree (not canned pumpkin pie)

3/4 cup chopped dates

1/3 cup organic maple syrup

1 teaspoon pure vanilla extract

1/4 cup non-dairy dark chocolate chips (optional)


Preheat the oven to 350°F. Line muffin pan with parchment paper.


  • Sift together flour, cocoa powder, cinnamon, nutmeg, ginger, cloves, baking soda, and salt in a large mixing bowl. After sifting, add your ground flaxseeds to dry ingredients.
  • In a blender, puree plant-based milk, pumpkin, applesauce, chopped dates, maple syrup, and vanilla.
  • Fold the pureed pumpkin mixture in with the dry chocolate flour mixture.
  • Spoon the batter into prepared muffin cups.
  • Bake for 20-25 minutes. Stick a toothpick into the center of the muffin to check for doneness.
  • Remove the muffins from the oven. Let it cool for 10 minutes and remove from the pan. Enjoy


Serving size: 1 muffin

Nutrition: Calories: 146; Carbs: 31g; Fat: 1; Protein: 4g; Sodium: 115mg; Sugar: 8g; Fiber: 5g