The Ultimate Whole Wheat Chocolate Pumpkin Muffins
Prep Time10mins
Cook Time22mins
Total Time32mins
Servings: 14muffins
Calories: 122kcal
Course: Breakfast, Dessert
Cuisine: American, Thanksgiving
Indulgent Whole Wheat Pumpkin Chocolate Muffins studded with chocolate chips. Moistened with just pumpkin puree and sweetened with sugar-free maple syrup, these healthy chocolate pumpkin muffins are the ultimate oil free and low calorie fall breakfast or dessert!
Ingredients
2cupsWhole Wheat Pastry Flour, 240g, (or regular) see notes for sub
½cupCacao or Unsweetened Cocoa Powder
1TbspPumpkin Pie Spice
1⅓tspBaking Soda
⅔tspBaking Powder
1⅓cupPumpkin Puree, not pumpkin pie filling, 324g
¾cupMaple Syrup, Sugar-free recommended
¼cupAlmond Milk
2Eggs
Optional: ¼ cup Chocolate Chips, Sugar-free recommended
Instructions
Preheat oven to 350°F, line a 12-cup muffin pan with cupcake lines, and lightly spray insides with cooking spray, or use parchment liners.
In a large bowl, whisk together whole wheat flour, all purpose flour, pumpkin pie spice, baking soda and baking powder.
In another bowl, whisk pumpkin puree, maple syrup, almond milk and eggs.
Add wet mix to dry, and gently fold until combined. DO NOT OVER-MIX or too much gluten will form from the wheat flour, and make the muffins dense.
Divide the batter among muffin cups, about ¾ way to the top. Sprinkle chocolate chips on top.
Bake for 20-22 minutes. A toothpick inserted into center comes out dry.
Cool for 10 minutes, then remove pan. Transfer to a wire rack to cool completely, about 15 minutes, and enjoy.
Notes
To replace whole wheat pastry flour, use 1:1 mix of whole wheat and all purpose flour.
Nutrition value is calculated using products recommended below.
Storage:
Let the muffins cool completely before storing so they remain fresh.
Room temperature: 2-3 days, tightly wrapped in plastic wrap or airtight container.
Fridge: 1 week in an airtight container.
Freezer: 3 months, wrapped in plastic wrap and then placed in freezer bags.