One Bowl Pumpkin Chocolate Muffins

Name: One Bowl Pumpkin Chocolate Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12
Ingredients: 2 tsp (4 g) ground chia seed*; 3 tbsp (45 mL) water; 1 cup (250 mL) unsweetened pumpkin purée; 1/4 cup (60 mL) grapeseed oil or melted coconut oil; 1/2 cup (80 g) coconut sugar; 1/2 cup (125 mL) pure maple syrup; 1 tsp (5 mL) pure vanilla extract; 1 1/2 cup (150 g) gluten-free rolled oats, blended into a fine flour**; 1/2 cup (40 g) unsweetened cocoa powder; 2 tsp pumpkin pie spice***; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp fine sea salt; 2/3 cup (120 g) non-dairy chocolate chips or chopped chocolate, divided**** (optional)

By Angela Liddon · Oh She GlowsPublic

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These moist, dense, gooey pumpkin chocolate muffins are similar to that feeling you get walking through a pumpkin patch, sipping dark hot chocolate, and crunching colourful autumn leaves beneath your feet! Picture a delicious pumpkin chocolate cake or brownie—but in muffin form. What could be better? How about that they take just one bowl to make! This recipe is adapted from Beaming Baker and my Pumpkin Gingerbread Muffins.

Prep: 15 min
Cook: 22 min
Total: 37 min
Servings: 12

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This recipe was taken from One Bowl Pumpkin Chocolate Muffins · by Angela Liddon. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 12 people

Cooking for

2 tsp(4 g) ground chia seed*
3 tbsp(45 mL) water
1 cup(250 mL) unsweetened pumpkin purée
0.25 cup(60 mL) grapeseed oil or melted coconut oil
0.5 cup(80 g) coconut sugar
0.5 cup(125 mL) pure maple syrup
1 tsp(5 mL) pure vanilla extract
1.5 cup(150 g) gluten-free rolled oats, blended into a fine flour**
0.5 cup(40 g) unsweetened cocoa powder
2 tsppumpkin pie spice***
1 tspbaking powder
0.5 tspbaking soda
0.5 tspfine sea salt
0.67 cup(120 g) non-dairy chocolate chips or chopped chocolate, divided**** (optional)

Steps

1
Preheat the oven to 175°C (180°C) and line a muffin tin with 12 paper liners.
2
Add the rolled oats to a high-speed blender and blend on high until a fine flour forms. Set aside.
3
In a large mixing bowl, whisk together the ground chia seed and water until combined. Set aside for a few minutes to thicken.
4
To the same bowl, add the rest of the wet ingredients (pumpkin, oil, sugar, maple syrup, and vanilla) and stir until smooth.
5
Add the dry ingredients (oat flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt) to the bowl with the wet ingredients. Whisk until smooth (I love using my big whisk for this task!).
6
Set aside 1/4 cup (45 g) of chocolate chips (if using) for the topping and stir the remaining chips into the batter.
7
Spoon the batter into the paper liners, filling each two-thirds full. Press the remaining chocolate chips into the tops of each muffin.
8
Bake the muffins for 20 to 25 minutes (I bake for 22), until a toothpick inserted into the middle comes out clean.
9
Place the muffin tin on a cooling rack for 10 minutes. Carefully remove each muffin and place it directly onto the cooling rack until fully cooled. Leftover muffins can be stored in the fridge in an airtight container for several days or frozen for up to 1 month.

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Per portion

Calories: ~31.9 kcal
Protein: ~0.1 g
Fat: ~0.2 g
Carbs: ~8.2 g
Fiber: ~0 g
Sodium: ~97.8 mg

6 ingredients still need USDA food links. (5 mL) pure vanilla extract, (40 g) unsweetened cocoa powder, baking powder, baking soda are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 12-portion recipe.

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