Believe it or not, there is no dairy or eggs, and very little fat in these tasty gluten-free double chocolate pumpkin muffins. They are so good they can even be served as a cupcake; just add some frosting. I love that the original recipe came from a healthy cookbook too!
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 the pumpkin is actually very good for you.
Here Are A Few Good Reasons To Eat More Pumpkin:
- Vitamin A and lutein are good for our eyes.
- Rich in antioxidants to boost your immune system.
The original recipe is from the 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. Perfect for unexpected egg, dairy, or gluten food allergies among guests. 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. (same measurements for all-purpose flour)
- Xanthan gum ~ guar gum for corn-free
- Ground ginger
- Baking soda
- Pumpkin puree
- 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.
Gluten-Free Double Chocolate Pumpkin Muffins
- 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
- 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.
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