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This healthy chocolate muffin recipe tastes like a cross between a chocolate cake and a brownie, so you’d never know that there’s pumpkin puree hidden inside! (The added pumpkin is for texture and nutrients, but you don’t notice the flavor.)
There’s no flour or oil required, so they are naturally gluten-free, and kids love them. Grown-ups do, too!
⭐⭐⭐⭐⭐ 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
- 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 Healthy 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.
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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.
Chocolate Pumpkin Muffins (No Flour or Oil!)
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.
Like all Detoxinista recipes, absolutely fabulous! Quick question though – just curious why the nutritional information says they contain trans fat? I didn’t realize any of these ingredients had trans fat in them and, as that is something we try to avoid, I would love to know where it is coming from. THANK YOU!!!!
Hi Deanna! My guess is that the almond butter that the nutrition calculator used was NOT an all-natural version, made with only almonds. That’s why the nutrition information isn’t always 100% accurate, because I don’t choose which brands of ingredients it uses for its automated calculations. I can’t imagine any ingredient in this recipe would have trans fat as long as you’re using an all natural nut butter.
Thank you so much for your reply! I can honestly say that your recipes are truly among the best. I find myself turning to them on repeat time and time again because they’re so healthy and delicious. I also have so much trust that anything you share will be great, and it always is. Thank you so much!
I’ve made this recipe a couple times already and it is a hit! So good!!
These muffins turned out great and are very delicious!! 😋 Yum!!
Made this recipe two different times for some friends & everyone loved it! The second time I changed the pumpkin for banana- everyone still loved it! I will say the banana ones turned out a little sweeter than the pumpkin batch. Love so many recipes on this site and they’re soo good 😋
This is the best recipe! Two toddler girls are begging for another batch to be made this week. Now I just have to keep my husband from eating all of them first! Thanks!!
These are outstanding! Thank you for this exceptional recipe. My kids devoured these. You are truly a magician, Megan!
Aw, thank you! I’m glad they were a hit!
Love this. The texture and flavor are both great, which I’ve found to be uncommon with gluten free muffins. They’re also reasonably filling as a snack, which makes me less inclined to eat two in a go. Great recipe. Thank you!
These are amazing! So easy and fast to make (though mine had to bake longer, that’s mostly just how my oven is but I also didn’t want them to deflate in the middle.) Basically brownies, but a little healthier.
My whole family loves this muffin! I made it with the almond butter the first time around and it was great. My 4 year old tried to eat the whole batch in one sitting. The next time I made it I used pecan butter as I had a lot of pecans on hand and no almond butter. ( I made the pecan butter with 4 cups pecans, 1/4 c maple syrup, 1/2tsp cinnamon and pinch of salt blended in a food processor) It really made these muffins so freaking good! I highly recommend trying the pecan butter!!! This recipe is amazing and so easy
These are so chocolatey and the perfect texture. Amazing!