Pumpkin Chocolate Muffins
There's nothing better than easy dairy-free and gluten-free Pumpkin Chocolate Muffins! These are perfect for breakfast, snacks, or even dessert!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Dairy-free, Gluten-free
Servings: 24 muffins
Calories: 48kcal
Food processor
Rubber Spatula
Mixer
Muffin pans
Cupcake liner
Preheat oven on 350 degrees.
Add the pumpkin puree, garbanzo beans, and dates to food processor. Blend until fully combined. Do not to blend fully into a soup texture. The muffins will still come out but they may turn out mushy.
Move mixture from the food processor to a mixer and add all remaining ingredients.
Mix on low for 30 seconds to combine ingredients. This will prevent the cocoa from exploding all over your kitchen. Then mix on high for one minute.
Line muffin pan with cupcake liners and pour mixture into muffin pan. These will not rise very much so you can fill almost to the top, leaving a little room in case it rises slightly. Cook for 20 minutes or all the way done through the middle of the muffin.
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Serve with half a tablespoon of almond butter and a little bit of plain yogurt on top.
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Warm in the oven before serving for added goodness.
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Add chocolate chips to the recipe.
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Add raspberries to the recipe.
Calories: 48kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 34mg | Sodium: 129mg | Potassium: 106mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1241IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg