Dark Chocolate Pumpkin Muffins
Serves: 12 large or 24 mini
  • 1 egg
  • 1 cup milk
  • ½ cup unsweetened pumpkin puree
  • ¼ cup pure maple syrup
  • 2 tablespoons canola oil
  • 1 teaspoon pure vanilla extract
  • 1½ cups whole-wheat pastry flour or flour of choice (I like to use Pamela's Gluten-Free AP flour blend)
  • ¼ cup coconut sugar*
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon salt
  • ¼ - ½ cup dark chocolate chunks, depending on how chocolate-y you want them
  1. Preheat oven to 375. Spray a mini-muffin pan (or regular muffin pan) with cooking spray.
  2. In a large bowl, whisk together egg, milk, pumpkin puree, maple syrup, oil and vanilla.
  3. Lightly stir in remaining dry ingredients, except chocolate, until incorporated.
  4. Mix in chocolate chunks. Be sure not to over stir as the muffins can become dense if over-mixed.
  5. Add mixture to prepared muffin pans. Bake 18-20 minutes if using a mini-muffin pan and approx. 25 minutes if using a regular-sized pan, until cooked though and golden.
  6. Remove from oven and let cool completely before removing from pan.
*If you do not have coconut sugar, use an alternative refined-sugar free option such as turbinado or florida crystals. Otherwise, regular sugar or brown sugar work as well.
Recipe by Red Kitchenette at http://www.redkitchenette.com/2015/11/18/dark-chocolate-pumpkin-muffins/