Chocolate pumpkin muffins – it’s time! It’s mid October and the pumpkin spice is all around. These muffins are healthy-ish and the perfect little afternoon snack, or even for a quick breakfast on the go. One of the main reasons I like making these is then I have enough pumpkin left over for these easy pancakes. Total score. Okay, let’s get baking.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Baking
Cuisine: American
Servings: 12
Author: Ali
Ingredients
1 1/2cupof gluten free flour
1/4cupof coco powder
1/2cupof sugar
1/2teaspoonof baking sodabaking powder, cinnamon and salt
2cupsof pumpkin puree
1tablespoonof vanilla
1/3cupof soy milk
1large egg
1/2a cup of yogurt
2/3cupof chocolate chips
Instructions
First - gather all of your ingredients and set the oven to 350 degrees.
Up next, mix together the first 7 ingredients and sift well.
Then, mix in the next 5 into the sifted dry ingredients. Stir in the chocolate chips.
Fill parchment paper muffin cups with heaping spoon fills of the mix. Bake at 350 degrees for 22-25 minutes.
Done! Eat up and enjoy. This recipe makes 12 muffins, yet it's easily doubled, since 12 don't last that long in my house.