Gluten-Free Double Chocolate Pumpkin Muffins
Believe it or not, these tasty gluten-free double chocolate pumpkin muffins contain no dairy, eggs, or fat. They are so good they can even be served as cupcakes; just add some frosting. I love that the original recipe came from a healthy cookbook, too!
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Pumpkin?
Yes! But don’t worry if you aren’t a pumpkin fan; you really can’t taste it. The pumpkin makes these muffins very moist, and it is actually very good for you.
Here Are A Few Good Reasons To Eat More Pumpkin:
- Fiber-rich
- Vitamin A and lutein are good for our eyes.
- Rich in antioxidants to boost your immune system.
- Low-fat
The original recipe is from Forks Over Knives: The Cookbook, Chocolate Pumpkin Loaf. I changed it a little to make a gluten-free version, and the almond butter was substituted with sunflower seed butter because I have allergies to almonds. Peanut butter is also a great substitute for almond butter.
Frost and serve them instead of cupcakes. This is perfect for guests with unexpected egg, dairy, or gluten food allergies, and it’s a healthier dessert option, too.
To Make Gluten-Free Double Chocolate Pumpkin Muffins You Will Need:
-
- Unsweetened applesauce
- Unsweetened cocoa powder
- gluten-free flour baking mix, homemade or purchased ~ use the same measurements for all-purpose flour if gluten-free is not needed.
- Xanthan gum ~ guar gum for corn-free, omit if this is already in the gluten-free baking mix or if you are using all-purpose flour.
- Cinnamon
- Nutmeg
- Ground ginger
- Cloves
- Baking soda
- Salt
- Water
- Pumpkin puree
- Sugar
- Almond butter (or other nut butter)
- Vanilla extract
- Semi-sweet mini chocolate chips (I used Enjoy Life Semi-Sweet Mini Chocolate Chips)
These freeze great, too, even if they are frosted.
Enjoy!
For more pumpkin recipes, try GF Chocolate Chip Raisin Pumpkin Cookies and GF Banana Pumpkin Muffins With Dried Blueberries.
Gluten-Free Double Chocolate Pumpkin Muffins
Ingredients
- 1/4 cup unsweetened applesauce
- 1/3 cup unsweetened cocoa powder
- 1 1/2 cups gluten-free flour baking mix same measurements for all-purpose flour
- 1 tsp xanthan gum guar gum for corn-free
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1/3 cup plus 2 Tbsp boiling water
- 1 cup pumpkin puree
- 1 cup of sugar
- 3 Tbsp almond butter or other nut butter
- 1 tsp vanilla extract
- 1/2 cup semi-sweet mini chocolate chips I used the Allergy-Friendly Enjoy Life brand
Instructions
- Preheat oven to 350
- Prepare muffin tins with liners or with a nonstick cooking spray.
- In a large mixing bowl mix applesauce and cocoa powder together. Set aside.
- In another medium-size bowl combine flour, xanthan gum, seasonings, baking soda, and salt. Set aside.
- Boil water. Add 1/3 cup of water to the chocolate mixture. Stir well.
- Add to chocolate mixture: pumpkin, sugar, nut butter, and vanilla. Stir well. A wire whisk works great for this.
- Now add 1/2 the flour mixture and stir until just mixed. Add 1 Tbsp of the hot water. Stir.
- Add the second 1/2 of the flour mixture, stir. Add the last of the water and stir.
- Fold in chocolate chips. Spoon into muffin tins and bake for 25 minutes.
- Remove the muffins from tins and let cool on a wire rack. Or eat one right away!
- These freeze great too...even if they are frosted.
Notes
Nutrition
