I’m eating one of these muffins for breakfast as I type this… (I also ate one for dessert last night)…and they really might be my new favorite muffin. They taste like a cross between a chocolate cupcake and spiced pumpkin bread— and the texture is truly on point.
1 cup oat flour
1/2 cup almond flour
1/2 cup cacao powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/3 cup dairy free milk
1 cup pumpkin puree
1/2 cup coconut sugar
1/4 cup maple syrup
1/4 cup melted coconut oil or butter
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 teaspoon pumpkin spice mix (optional)
chocolate chips (to taste)
First, preheat your oven to 350 degrees F.
Notes** I like to blend the wet ingredients together in my high speed blender, as it whips everything up creating airiness in the muffins when they’re baked– if you don’t have a blender, not to worry, just mix by hand. Also, apple cider vinegar may seem weird, but it causes a reaction with the baking powder allowing the muffins to rise and get really fluffy.
Add the pumpkin puree, cacao powder, milk, coconut sugar, maple syrup, vanilla, coconut oil, and apple cider vinegar to your blender and blend on high until fully combined (about 10-15 seconds.)
Mix together the oat flour, almond flour, sea salt, baking powder, baking soda, and pumpkin spice in a bowl, then pour in the wet ingredients and stir until a batter forms. Fold in lots of chocolate chips and chunks, then spoon into a greased muffin tin. I spooned in batter to the very top of the muffin tin, creating 6 very large muffins, but you could also create around 12 normal sized muffins.
Bake for around 25 minutes, or until a knife comes out clean from the center. Enjoy!