Ingredients
Scale
- 1 ½ cups whole wheat pastry flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup canned pumpkin puree (not pie filling)
- ½ cup pure maple syrup or honey
- 1 large egg, room temperature
- ¼ cup melted coconut oil or avocado oil
- 1 teaspoon vanilla extract
- ½ cup semi-sweet or dark chocolate chips
- ½ cup fresh blueberries
- Optional: 2 tablespoons milk (if batter is too thick)
Instructions
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease them lightly with non-stick cooking spray. Gather all your ingredients and ensure the egg is at room temperature to prevent the coconut oil from seizing. Measure out the flour using the spoon-and-level method to keep the muffins light and airy.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate medium bowl, combine the pumpkin puree, maple syrup, egg, melted oil, and vanilla extract. Whisk the wet ingredients until they are completely smooth. Pour the wet mixture into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Be careful not to overmix, as this makes the muffins tough. Carefully fold in the chocolate chips and blueberries last.
- Divide the batter evenly among the 12 muffin cups. They should be about three-quarters full. If you want a truly “bakery style” look, sprinkle a few extra chocolate chips on top of each muffin before baking. Place the tin in the center rack of the oven. Bake for 18 to 22 minutes. Test for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs.
- Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. This allows them to set so they don’t break apart. Transfer the muffins to a wire rack to cool completely, or serve them while they are still warm for that gooey chocolate experience. These are best served with a smear of almond butter or a cold glass of milk.
- Cook Time: 35 minutes