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Chocolate Pumpkin Muffins

Course: Breakfast, Snack
Servings: 12 muffins

Ingredients

Ingredients:

    Wet:

    • 1 cup canned pumpkin puree
    • 1/2 cup brown sugar
    • 2 flax eggs 2 Tbsp flaxseed + 6 Tbsp water
    • 1/4 cup Manitoba Milling Co. Flax Milk
    • 1 tsp vanilla extract
    • 1/4 cup vegetable oil

    Dry:

    • 1.5 cups whole wheat flour
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 2 tsp pumpkin pie spice
    • 1/2 tsp salt

    Part 2:

    • 1/2 cup cocoa powder
    • 1/4 cup Manitoba Milling Co. Flax Milk
    • 1/4 cup dark chocolate chips dairy free if needed

    Instructions

    Directions:

    • Preheat oven to 350 degrees Fahrenheit. Grease a muffin tin.
    • Combine wet ingredients in a small mixing bowl.
    • Combine dry ingredients in a large mixing bowl.
    • Add the wet ingredients to the dry and mix to combine.
    • Split the batter in half and place half in a separate bowl.
    • To one mixture, add the Part 2 ingredients: cocoa, milk, and chocolate chips.
    • Divide the pumpkin mixture evenly among each muffin tin, place ~1 Tbsp in each slot.
    • Divide the chocolate mixture evenly among each muffin tin, placing ~1 Tbsp on top of the pumpkin mixture already in each tin.
    • Using a butter knife, gently swirl the mixture together.
    • Bake for 20 minutes, or until a toothpick comes out clean.