These Dark Chocolate Pumpkin Muffins just prove once again that pumpkin and chocolate belong together. I know it's not the first thing that comes to mind when we think "fall baking," but chocolate treats don't have a season, and pumpkin always just brings them to the next level! These babies also happen to be VEGAN! Totally plant-based with the use of flax eggs, almondmilk, and dairy-free chocolate chips. They are so delicious, and perfect for breakfast, dessert, or a snack -- basically any time of day!
Here's what you need for these Dark Chocolate Pumpkin Muffins:
- Flax eggs -- made by mixing together 2 Tbsp of flaxseed meal and 6 tbsp of water, then letting sit for 10 minutes to thicken!
- Pumpkin puree -- make sure the only ingredient is "pumpkin," and it's not pumpkin pie filling!
- Avocado oil -- you could probably also use olive or liquid coconut oil
- Dark chocolate almondmilk -- I used Silk!
- Maple syrup
- Vanilla extract
- Baking soda or baking powder
- Oat flour -- you can buy some, or you can make your own by blending rolled oats in a food processor or high-speed blender!
- Cocoa powder
- Vegan chocolate chips
- Flaky sea salt -- optional, but totally brings these up a notch!
Ingredients:
Directions:
Preheat oven to 350 degrees. Grease a muffin tin with non-stick spray or line with cupcake liners.
Make the flax eggs: mix 2 Tbsp of flaxseed meal with 6 Tbsp of water, then let sit for 10 minutes to thicken.
In a large mixing bowl, combine the flax eggs, pumpkin puree, avocado oil, dark chocolate almond milk, maple syrup, and vanilla extract. Mix until well combined.
Add the baking soda or baking powder, oat flour, and cocoa powder to the same bowl and fold them into the wet mixture. Mix until all the chunks have been smoothed out. This will be a thicker batter. Fold in the chocolate chips.
Evenly distribute the batter between the lined cups in the prepared muffin tin. Shake the tin to even out the batter, then sprinkle extra chocolate chips on top of each muffin.
Bake for 20 minutes, then let cool for 5-10 minutes. Sprinkle with flakey sea salt.
Enjoy!
If you loved these Dark Chocolate Pumpkin Muffins, make sure to check out some of my other recipes!
- Pumpkin Peanut Butter Brownies (Gluten Free)
- Apple Spice Pumpkin Muffins (Gluten Free)
- Double Chocolate Chip Muffins (Gluten Free)
This recipe originally appeared in an Instagram post in partnership with Silk.
Disclaimer: This post has affiliate links in it where I earn a small commission from each purchase. Thank you for supporting eatwellwithsari.com!
Ingredients
Directions
Preheat oven to 350 degrees. Grease a muffin tin with non-stick spray or line with cupcake liners.
Make the flax eggs: mix 2 Tbsp of flaxseed meal with 6 Tbsp of water, then let sit for 10 minutes to thicken.
In a large mixing bowl, combine the flax eggs, pumpkin puree, avocado oil, dark chocolate almond milk, maple syrup, and vanilla extract. Mix until well combined.
Add the baking soda or baking powder, oat flour, and cocoa powder to the same bowl and fold them into the wet mixture. Mix until all the chunks have been smoothed out. This will be a thicker batter. Fold in the chocolate chips.
Evenly distribute the batter between the lined cups in the prepared muffin tin. Shake the tin to even out the batter, then sprinkle extra chocolate chips on top of each muffin.
Bake for 20 minutes, then let cool for 5-10 minutes. Sprinkle with flakey sea salt.
Enjoy!
