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Chocolate Pumpkin Muffins
Debbie Zimmerman • December 6, 2022
Chocolate Pumpkin Muffins
Servings: 12 muffins
INGREDIENTS: 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)
INSTRUCTIONS: 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
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