Double Dark Chocolate Pumpkin Muffins
Probably the best way to welcome fall is with the combination of pumpkin and chocolate. These muffins will get you into the fall spirit so fast you’ll be ready to pack up your flip-flops and pull on your boots.
Make mini muffins to pack into lunches and to take with you on that scenic road trip to see the beauty of fall.
Double Dark Chocolate Pumpkin Muffins
¾ cup brown rice flour
½ cup millet flour*
¼ cup buckwheat flour*
½ cup almond meal
1 tsp. baking powder
1 tsp. baking soda
2 Tbsp. cacao powder
¾ tsp. salt
1 tsp. cinnamon
½ tsp. cloves, ground
1½ tsp. Pumpkin Spice Blend (see recipe below)
½ cup unsweetened applesauce
1 egg
1 tsp. vanilla
⅓ cup raw honey
¼ cup pure maple syrup
2 Tbsp. coconut oil, softened
1 cup pumpkin puree
1 cup 70% cacao bar chopped into small chunks
*Grind whole grains using a coffee grinder.
Preheat oven to 350F. Prepare muffin tins with paper liners.
In a mixing bowl, stir the dry ingredients together. Add in the applesauce, egg, vanilla, honey, maple syrup, coconut oil and pumpkin puree.
Stir together until just combined.
Fold in cacao chunks.
Pour into prepared muffin tins and bake 18-20 minutes.
Makes approx. 18 muffins.
Pumpkin Spice Blend
4 Tbsp. cinnamon
4 tsp. ground nutmeg
4 tsp. ground ginger
3 tsp. allspice
Mix spices together and store in an air tight jar.
