Chocolate Pumpkin Muffins

Ooooh wow. Do you like chocolate?
Then you’re in the right place.

Something about fall makes me want to experiment. Pumpkin, squash, root veggies. I love grounding foods which is why I’m really into autumnal cooking. And chocolate is grounding, right?!

I’m the type who always needs something sweet after dinner, but I try my best not to eat refined sugar. These muffins were a great option, and I ended up throwing them with me as a snack throughout the day.

They are chewy and chocolatey and incredible, but there are a couple of things to note:

I used Eating Evolve’s Midnight Coconut bar. This is 100% cacao so it is DARK.
There is no refined sugar, stevia, coconut sugar, nada, which is why I wanted to experiment with it.
If this isn’t your thing, they do have other flavors, and Hu Kitchen chocolate bars are great as well, however both contain coconut sugar.

Wondering what the deal with that is?
Although coconut sugar products are advertised as “refined sugar free” it is still sugar. It does have a lower glycemic index, meaning it won’t spike your blood sugar levels as drastically, but it is still highly inflammatory. But hey, a little sugar here and there is a-ok! Just be mindful of consumption and read ingredients, because hidden sugars are everywhere (almond milk, were lookin’ at you!!).

INGREDIENTS

  • 3 flax eggs (3 tablespoons ground flax + 9 tablespoons warm water)

  • 1 teaspoon vanilla extract

  • 1 cup organic pumpkin puree

  • 1/4 cup liquid fourth & heart vanilla bean ghee

  • 1/2 cup pure maple syrup

  • 1/3 cup cacao powder

  • 2/3 cup oat flour

  • 1 1/2 teaspoon baking powder

  • 1 tsp ceylon cinnamon

  • 1 tsp pumpkin spice (or nutmeg, allspice, & cloves)

  • 1/4 cup melted Eating Evolved dark chocolate


DIRECTIONS

  1. Preheat oven to 350 degrees and line a muffin tin with liners or grease with ghee or coconut oil

  2. In a large bowl, whisk together the flax eggs, vanilla, pumpkin, ghee and maple syrup

  3. Mix in the cacao powder, oat flour, baking powder, cinnamon and pumpkin pie spice until evenly combined

  4. Stir in the melted chocolate and mix

  5. Add batter to the muffin tin

  6. Bake for 25-30 minutes

The consistency of these muffins are the best I’ve ever made.
You could also add a few pumpkin seeds to the top before you put them in the oven, or drizzle half of the dark chocolate on top of them after they cool.

I would love to see your creations and if you find a way to make this recipe your own! Tag me in your photos on instagram at @roottorisehealth