A few weeks ago, I was planning on making some of my regular pumpkin muffins, when I thought, hey, I wonder if they would be good with lots of chocolate? Answer: why yes, of course they are! The pumpkin taste isn’t very noticeable, but it does bring a little more depth to the chocolate flavor, and makes the texture more muffin-like than cupcake-like. Not that chocolate cake isn’t a perfectly acceptable breakfast sometimes, but these make you feel like you’re being a little healthier while eating your chocolate for breakfast.
I’ve made these several times, and finally got around to taking pictures so I can share them with you! The recipe is based on my Allergy-Friendly Pumpkin Muffins, and is still adaptable to be allergy friendly. I did add an egg to this version, but an egg substitute should work just fine if you need to avoid those. By the way, that recipe is also good as banana muffins (use mashed bananas in place of the pumpkin, and I like to use ground ginger instead of the cinnamon) or bread (pumpkin or banana; bake in a loaf pan instead of muffin tins, for about an hour). I’m sure this recipe below would also be good using bananas in place of the pumpkin, if you have some that need to be used, or just feel like experimenting! Let me know if you come up with any yummy variations of your own!
- 1 c sugar
- ¾ c white rice flour
- ¼ c potato starch
- ¼ c tapioca flour
- ⅓ c cocoa powder
- ¼ t xanthan gum
- ½ t baking powder
- ½ t baking soda
- ¼ t salt
- 1 egg
- ¼ c oil (any kind)
- ¼ c milk (dairy or non-dairy, any kind)
- ½ t vanilla extract
- 1 c pumpkin puree
- ⅓ c mini chocolate chips (Enjoy Life brand is allergy-friendly)
- Combine dry ingredients in a medium mixing bowl, stirring well to get out any lumps.
- Add egg, oil, milk, vanilla and pumpkin, and fold in until everything is combined. Stir in chocolate chips.
- Drop into greased muffin tin, evenly dividing the batter between the 12 cups.
- Bake at 350°F for 20 minutes, or until a toothpick inserted in the center comes out clean.