Our love for chocolate has met pumpkin! These muffins are chockfull of antioxidants from the pumpkin and chocolate. Plus, using a whole grain flour, such as spelt flour, ensures plenty of nutrients and fibre are added to these healthy treats. Deliciously rich, these muffins are free of nuts making them great snacks for the kids to bring to school. A tasty way to get more veggies into us and our families!
Note: They can easily be made gluten-free by swapping out the spelt flour in favour of brown rice flour.
Double Chocolate Pumpkin Muffins
Makes 12 muffins.
1 3/4 cup whole grain spelt flour (or whole wheat flour)
3/4 cup organic or natural cane sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
1 1/2 cup canned pumpkin purée (not ‘pumpkin pie filling’)
1/3 cup melted virgin coconut oil
1 tsp pure vanilla extract
1/3 cup dark chocolate chips
Preheat the oven to 350 degrees F.
Sift the dry ingredients and mix together in a medium sized bowl. In a separate medium sized bowl, whisk the eggs by hand (or with a mixer) and then add in the other wet ingredients until well combined. Add the wet ingredients into the bowl with the dry ingredients and mix, by hand with a spoon, until well incorporated. It may take a few minutes to thoroughly combine the batter. The final result will be a thick, dense consistency, that can be scooped, not poured. At this point add in the chocolate chips and combine well with a spoon. Using two tablespoons, spoon the batter into 12 parchment-lined muffin tins and bake for 25 minutes until the tops are firm and when a toothpick, when inserted, comes out clean. Let them cool 10-15 minutes and enjoy!