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This healthy chocolate muffin recipe tastes like a cross between a chocolate cake and a brownie. You’d never know that there’s pumpkin puree hidden inside! (It’s for texture, not flavor.)
There’s no flour or oil required, so they are naturally gluten-free, and kids love them!
⭐⭐⭐⭐⭐ Featured Review
“I make these muffins all the time! Healthier version of a chocolate, chocolate chip muffin! Love them! Dense, moist, and rich! Everything you would desire in a chocolate muffin!” -Christine
Chocolate Pumpkin Muffin Ingredients
Here’s what you’ll need:
- Almond Butter. Use an almond butter that doesn’t have a strong, roasted flavor for the best results. I like the “raw” almond butter from Trader Joe’s or homemade almond butter. Cashew butter also works similarly, if you have that.
- Pumpkin Puree. I use canned pumpkin puree for convenience. This adds a fluffy texture and extra nutrients to the muffins, but the flavor isn’t noticeable.
- Cacao Powder. This adds a rich chocolate flavor, but regular cocoa powder should work, too.
- Natural Sweeteners. A combination of maple syrup and coconut sugar works together to make these muffins have structure and a brownie-like flavor.
- Pantry Staples. Vanilla extract, baking soda, and salt complete the muffins to make sure they are flavorful and rise as they bake.
- Chocolate Chips. These are optional, but make a fun addition for a “double chocolate” muffin.
How to Make Chocolate Pumpkin Muffins
Step 1:
Preheat the oven to 350ºF and line a muffin tin with 12 parchment paper liners.
In a large mixing bowl, combine the almond butter, pumpkin puree, eggs, coconut sugar, maple syrup, cacao powder, vanilla extract, baking soda, and salt.
Mix well until the batter looks smooth.
Step 2:
Fold in the chocolate chips if you prefer a double-chocolate muffin. Then, use a 1/4 cup measure to scoop the batter into each muffin liner. You should get 12 muffins from this recipe.
Sprinkle a few extra chocolate chips on top, if you’d like.
Step 3:
Bake in the oven at 350ºF for 25 minutes, or until the tops of the muffins rise and look dry on top. If the center of the muffin sinks significantly, that means they probably didn’t cook quite long enough.
You can also test the center of the muffin with a toothpick, if you prefer.
Serving and Storage Tips
Let the muffins cool in the pan for 20 minutes, then transfer them to a wire rack to finish cooling completely.
Serve the muffins at room temperature, then store any leftovers in an airtight container in the fridge for up to a week.
Frequently Asked Questions
Yes, you can store the muffins in an airtight container in the freezer for up to 3 months. To thaw, place them in the fridge for up to 48 hours so they can soften again.
You can replace the maple syrup with honey if you prefer, but the honey flavor will be slightly more noticeable. I don’t recommend replacing the granulated sugar with a liquid sweetener, as you might not achieve the same texture. However, you can use another granulated sugar if needed.
If you grease the pan with cooking spray or coconut oil, the muffins will not release quite as nicely. (The muffin liners guarantee they’ll come out of the pan easily.) Without the liners, you’ll probably need to run a knife around the edges to help them release from the pan.
Healthy Chocolate Muffins (with Pumpkin!)
Ingredients
- 1 cup creamy almond butter
- ½ cup pumpkin pumpkin puree
- 2 whole eggs
- ¼ cup maple syrup
- ½ cup coconut sugar
- ¼ cup cacao powder
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup dark chocolate chips , plus more for topping
Instructions
- Preheat the oven to 350ºF and line a muffin tin with 12 muffin liners. In a large bowl, stir together the almond butter, pumpkin puree, eggs, maple syrup, coconut sugar, cacao powder, vanilla extract, baking soda, and salt. Once the batter looks smooth, fold in the chocolate chips.
- Use a ¼ cup measure to divide the batter between the 12 prepared muffin cups. Sprinkle a few extra chocolate chips on top, if you like.
- Bake at 350ºF until the muffins have risen, and the center looks dry, about 25 minutes.
- Let the muffins to cool in the pan for 20 minutes, then transfer them to a wire rack to cool completely. You can serve them at room temperature, or store them in an airtight container in the fridge for up to a week.
Video
Notes
- Nutrition information is for 1 of 12 muffins, including the chocolate chips. This information is automatically calculated and is just an estimate, not a guarantee.
- See the full post above for substitution tips. You can use any other nut butter or fruit/veggie puree in this recipe for a similar texture, but the flavor will change depending on what you use.
- I haven’t had the chance to test a vegan version of this recipe yet, so I’m not sure if there’s a successful swap for eggs.
Nutrition
More Recipes to Try
- Blender Banana Oatmeal Muffins
- Raspberry Chocolate Chip Almond Flour Muffins
- Chocolate Zucchini Muffins
If you try these healthy chocolate muffins, please leave a comment and star rating below letting me know how you like them.
Thank you for including these in your meal plan email. I haven’t made them in a long time, kind of forgot about them. They are delicious! I sometimes chop up some strawberries and use a little coconut non dairy whipped topping. I impressed many a guest with this “dessert”.
I have been making these muffins for years! They’re absolutely delicious! I make them all year round👍 better than regular brownies!!!!
Delighted with these. I love how detoxinista sneaks in sweet but healthy veg into food. Family loves and makes me feel better at the same time.
These are an absolute favorite and huge hit in our house, even my picky kid gobbles them up. I am constantly sharing this recipe with friends, especially ones who are gluten free. Have you ever made this without the cocoa and added pumpkin spice spices to make them more pumpkin-y?
I’m so glad you love them, Joanna! I do have a pumpkin version here: https://detoxinista.com/pumpkin-spice-muffins-grain-free/
I make these muffins all the time! Healthier version of a chocolate, chocolate chip muffin! Love them! Dense, moist, and rich! Everything you would desire in a chocolate muffin!