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gluten free chocolate pumpkin muffins
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5 from 1 vote

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

Equipment

  • Food processor
  • Rubber Spatula
  • Mixer
  • Muffin pans
  • Cupcake liner

Ingredients

Instructions

  • 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.

Notes

  • Serve with half a tablespoon of almond butter and a little bit of plain yogurt on top.
  • Warm in the oven before serving for added goodness.
  • Add chocolate chips to the recipe.
  • Add raspberries to the recipe.

Nutrition

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