Summary
These muffins taste like a brownie and make your house smell like you just baked brownies. They are moist and melt in your mouth. It feels like a total indulgence!
What you need to make Gluten Free Chocolate Muffins
- Nonstick spray for muffin liner
- Almond flour (or almond meal)
- Unsweetened dark chocolate cocoa powder
- Salt
- Baking powder
- Coconut oil
- Honey (or maple syrup)
- Eggs, room temperature
- Can of 100% pure pumpkin
- Dark chocolate morsels
Good for you ingredients
Pumpkin (100% Pure Pumpkin - Not Pumpkin Pie Filling )
Pumpkin contains 7 grams of fiber per one-cup serving. Fiber is beneficial for removing cholesterol from the body, keeping blood sugars from spiking and helping regulate bowel habits. Pumpkin also offers vitamin C, vitamin E, iron, and folate…all of which strengthen your immune system, making them a perfect fall & winter muffin. Because they’re rich in vitamin A and carotenoids (that give it their orange color), pumpkin can also lower your risk for certain types of cancer, including prostate, throat, pancreatic stomach, breast and lung cancer.
How to store leftovers
- To store: Store in an airtight container at room temperature. Eat within 2 days or refrigerate or freeze. I kept these muffins in the refrigerator for a week and they stayed moist.
- To freeze: Freeze in a well sealed container. I recommend eating within 1-2 months. Once thawed, I recommend eating and not refreezing.
- To reheat: Bring to room temperature or a quick, 30 second zap in the microwave will do.
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Gluten Free Chocolate Pumpkin Muffins
These muffins taste like a brownie and make your house smell like you just baked brownies. They are moist and melt in your mouth. It feels like a total indulgence-without refined sugar and gluten and with nutritious pumpkin!
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Yield: 12 Muffins
Ingredients
- Nonstick spray for muffin liners
- 2 cups almond flour
- 1/4 cup unsweetened dark chocolate cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/4 cup coconut oil
- 1/4 cup honey (or pure maple syrup)
- 3 large eggs, room temperature
- 3/4 cup canned pumpkin
- 1/2 cup dark chocolate morsels
Instructions
- Preheat oven to 350 degrees. Line a cupcake pan with 12 paper liners; set aside.
- In a large bowl, whisk almond flour, cocoa powder, salt, and baking powder.
- Add the coconut oil, honey, and eggs, and mix until well combined.
- Stir in the canned pumpkin and chocolate morsels.
- Spoon batter into your paper liners.
- Bake for 22-24 minutes or until the center is set.
- Remove from the oven and let cool for 5-10 minutes before serving.
Notes
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