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Chocolate Pumpkin Muffins

Course: Breakfast, Snack
Servings: 12 muffins

Ingredients

Ingredients:

Wet:

  • 1 cup canned pumpkin puree
  • 1/2 cup brown sugar
  • 2 flax eggs 2 Tbsp flaxseed + 6 Tbsp water
  • 1/4 cup Manitoba Milling Co. Flax Beverage
  • 1 tsp vanilla extract
  • 1/4 cup vegetable oil

Dry:

  • 1.5 cups whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt

Part 2:

  • 1/2 cup cocoa powder
  • 1/4 cup Manitoba Milling Co. Flax Beverage
  • 1/4 cup dark chocolate chips dairy free if needed

Instructions

Directions:

  • Preheat oven to 350 degrees Fahrenheit. Grease a muffin tin.
  • Combine wet ingredients in a small mixing bowl.
  • Combine dry ingredients in a large mixing bowl.
  • Add the wet ingredients to the dry and mix to combine.
  • Split the batter in half and place half in a separate bowl.
  • To one mixture, add the Part 2 ingredients: cocoa, milk, and chocolate chips.
  • Divide the pumpkin mixture evenly among each muffin tin, place ~1 Tbsp in each slot.
  • Divide the chocolate mixture evenly among each muffin tin, placing ~1 Tbsp on top of the pumpkin mixture already in each tin.
  • Using a butter knife, gently swirl the mixture together.
  • Bake for 20 minutes, or until a toothpick comes out clean.