I don’t know who came up with pumpkin chocolate chip muffins, but that person was a genius. Sweet, rich chocolate with the nutritional benefits of pumpkin? Yes, please.
These delicious muffins are the best of both worlds. Yeah, they’re vegan and gluten-free (though not Paleo). Yes, they involve flax seed and vitamin-rich pumpkin and applesauce. Yes, they rely on maple syrup and the applesauce for sweetness, meaning they are also mostly free of refined sugar (except the little bit in the dark chocolate).
But they are also muffins that are more like cupcakes than anything else. Chocolate chips stud these babies and, if you eat them warm out of the oven or warm them up before serving, melt all over the place into little bomb of goodness. Totally dessert-worthy but healthy enough that you can enjoy them for breakfast or an afternoon snack. Awesome.
- 2 Tbsp ground flax seed
- 6 Tbsp of water
- 1 cup pumpkin puree (not pie mix)
- 1/2 cup applesauce (homemade or unsweetened from the store)
- 1/2 cup maple syrup
- 1 2/3 cups gluten-free flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 cup chocolate chips
- Whisk together ground flax seed and water, then place in the fridge for 15 minutes. Preheat oven to 350 degrees, and either line a muffin tin or grease the cups. Set aside.
- In a large bowl, whisk together pumpkin puree, applesauce, and maple syrup. Add flax mixture, and whisk well to combine.
- Gently stir in flour, baking soda, and baking powder until just incorporated. Gently stir in chocolate.
- Distribute batter among muffin cups, using about 1/4 cup of batter for each. Sprinkle with extra chocolate chips, if desired.
- Bake at 350 for 20-25 minutes, or until a toothpick inserted in the center of each muffin comes out clean (with maybe some melted chocolate on it). Let cool on wire rack. Serve warm or at room temperature.