I don’t know about you, but I’m kind of loving the cooler weather fall has brought us here on the Island. It means more indoor time to bake and sit by the fire (or heater, in my case). I recently made these bad boys and needed to share them. They are oh so gooey and delicious! They’re a perfect combination of pumpkin and choco… hello, autumn! This recipe is easily turned vegan and is naturally gluten-free.
Wet ingredients:
- 1 cup unsweetened pumpkin purée
- 1/4 cup melted coconut oil (or avocado oil)
- 1/2 cup sugar
- 1/2 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 egg or 1 flax egg*
Dry ingredients:
- 1 1/2 cups rolled oats, blended
- 1/2 cup cocoa powder
- 2 tsp pumpkin spice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 2/3 cup dark chocolate chips (or non-dairy)
*Flax egg substitute option:
- 2 tsp ground flaxseed
- 3 Tbsp water
Directions:
- Preheat the oven to 350°F and grab your muffin tray (I like to use a silicone one).
- Add the rolled oats to a high-speed blender and blend on high until a fine flour forms. Set aside.
- In a large mixing bowl, add the egg and the rest of the wet ingredients and whisk until smooth.
- Add all the dry ingredients except the chocolate chips to the bowl with the wet ingredients, whisk until smooth.
- Set aside 1/4 cup of chocolate chips for the topping and stir the remaining chips into the batter.
- Spoon the batter into the muffin tray, filling each cup two-thirds full. Press the remaining chocolate chips into the tops of each muffin.
- Bake the muffins for 20–25 minutes.
- Place the muffin tin on a cooling rack for 10 minutes and then carefully remove each muffin and place it onto the cooling rack until fully cooled.
- Enjoy!
Adapted from a recipe by Oh She Glows.