Easy Gluten Free Dark Chocolate Chunk Muffins (With Hidden Veggies)
If you'd have told me 5 years ago that I'd be writing about baking chocolate cupcakes with pumpkin, I'd probably have snorted in your face with disbelief. But trust me when I say, that this recipe is amazing. Is it any more convincing if I tell you that this is coming from a reformed chocaholic?
Good for you whole-food is the way to go; and with left over roast pumpkin (preferably unsalted here, unless you like salty muffins?), you really do have the opportunity to get creative when baking! It adds the perfect amount of moisture, sweetness and acts as the perfect bulking ingredient in both sweet and savoury recipes. Don't knock it until you try it (even though I probably would have!).
These choc chunk muffins are sweetened with pumpkin and coconut sugar and get a nice hit of chocolate from the added cacao. We also added dark choc chunks, you know, to undo the added veggies. Plus, its practically Easter, so we're all about the chocolate this week.
When we were baking this recipe, we knew we were onto a winner. The house smelt like chocolate and our muffin tops were nice and round. Cupcake tops should be somewhat flat and muffin tops should be as round and domed as can be, right? After all, muffins usually aren't iced, so there's no need for a flat surface.. Plus, the dome adds an extra mouthful of goodness to your muffin portion!
Enough chat, time to do some baking.
Yield: 12 muffins
Time: 15-20 minutes + baking
You will need:
- 1 + 1/2 cups pumpkin puree
- 1/2 cup cacao or cocoa powder
- 1 egg
- 1/4 cup olive oil
- 1/4 cup almond milk
- 1 cup almond meal
- 1 cup gluten free flour
- 1/2 cup coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon hazelnut flavouring
- 1/3 cup 85% choc chunks
- Preheat the oven to 170 degrees C and line a tray with muffin liners OR grease a muffin tray
- In a large mixing bowl, add the pumpkin, egg and sugar. You can adjust the amount of sugar required if your pumpkin isn't as sweet.
- Using a hand held mixer, blitz the pumpkin, sugar and egg until nice and smooth.
- Add the cacao powder, baking powder and hazelnut and blend again until well combined. Your mix should still be nice and glossy.
- Next add the olive oil and milk, mix further until combined.
- Fold through the almond meal and gluten free flour until fully incorporated and next, mix through the choc chunks.
- Add a big spoonful of mixture into each muffin pan and repeat until all of the mixture has been used. Don't be afraid to fill them up!
- Bake for 15-20 minutes. The muffins should spring back when touched.
- Cool and enjoy!
If you're after more chocolate creations, check out our favourites: