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–+ servings

Double Chocolate Pumpkin Muffins with Peanut Butter

Rich, fudgy double chocolate pumpkin muffins with a hint of peanut butter. Gluten-free and perfect for fall breakfasts.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 1
Course: Baking, Breakfast
Cuisine: American
Calories: 238
Ingredients Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup pumpkin puree (240 ml), not pumpkin pie filling
  • 2 large eggs
  • 1/2 cup creamy peanut butter (128 g), or crunchy
  • 1/3 cup pure maple syrup (80 ml)
  • 1 tsp vanilla extract (5 ml)
  • 3/4 cup finely ground almond flour (72 g)
  • 1/2 cup unsweetened cocoa powder (40 g)
  • 1/4 cup coconut flour (28 g)
  • 1 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 cup dark chocolate chips (85 g)

Method
 

  1. Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners and lightly coat the inside of each liner with nonstick baking spray to prevent sticking.
  2. In a large mixing bowl, whisk together the pumpkin puree, eggs, creamy peanut butter, maple syrup, and vanilla extract until the mixture is smooth and fully combined.
  3. In a separate bowl, sift or whisk together the almond flour, unsweetened cocoa powder, coconut flour, baking soda, and salt. Add the dry ingredients to the wet mixture and stir with a spatula until no streaks of flour remain, being careful not to overmix.
  4. Gently fold in the dark chocolate chips, setting aside about a tablespoon of chips to sprinkle on top of the batter before baking.
  5. Portion the batter evenly into the prepared muffin liners, then scatter the reserved chocolate chips over the tops. Bake in the preheated oven for 18 to 25 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs attached. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to finish cooling.

Nutrition

Calories: 238kcalCarbohydrates: 22gProtein: 8gFat: 15gSaturated Fat: 4gCholesterol: 37mgSodium: 269mgFiber: 5gSugar: 12g

Notes

Storage: Keep muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Freezing: Wrap cooled muffins individually in plastic wrap and place in a freezer-safe bag; freeze for up to 3 months.
Substitution: For a nut-free option, swap almond flour for sunflower seed flour and peanut butter for sunflower seed butter.
Make-Ahead: You can mix the batter a day ahead and refrigerate; bake directly from the fridge, adding 2 to 3 extra minutes.
Avoid Overmixing: Stir just until the dry ingredients are incorporated to keep the muffins light and tender.
Serving Idea: Enjoy warm with a pat of butter, or drizzle with extra peanut butter and chocolate for a decadent treat.
Pumpkin Note: Use canned pumpkin puree rather than fresh cooked pumpkin to avoid excess moisture.

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