Gluten-Free Double Chocolate Pumpkin Muffins -

Gluten-Free Double Chocolate Pumpkin Muffins

A healthy low-fat muffin that tastes like dessert. An allergy-friendly and vegan treat that doesn't even need frosted, but of course, sometimes I do!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Keyword: allergy-friendly, breakfast and brunch, healthy baking, healthy desserts, low fat, muffins, pumpkin chocolate muffins, snacks, vegan

Servings: Muffins

Calories: 170kcal

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.

Each muffin has 5 WW points plus each.