Pumpkin Chocolate Chip Layered Muffin Recipe
You can't go wrong with both pumpkin and chocolate in one, fluffy muffin! I love to add in some chocolate chunks for a special morning treat or afternoon pick-me-up!
Servings: 12 muffins
Calories: 165kcal
Ingredients
- 2 flax eggs 2 tablespoons ground flaxseed + 6 tablespoons warm water
- 1 cup pumpkin puree
- 1 cup non-dairy milk
- ¼ cup maple syrup
- ⅓ cup cane sugar
- 1 teaspoon ground cinnamon*
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ½ teaspoon sea salt
- 1 ¾ cup whole wheat flour
- ½ cup chocolate chips or chunks divided
- 2 tablespoons cocoa powder
Instructions
- Preheat your oven to 375 °F and grease or line 12 muffin cups.
- In a large mixing bowl, make your flax eggs by whisking together the ground flaxseed and water. Allow it to sit for 5 minutes to thicken.
- To the flax eggs, add in the wet ingredients and spices, from the pumpkin puree to the sea salt. Whisk until smooth.
- Add in the flour and most of the chocolate chips, reserving some for the tops of the muffins, and stir until just combined.
- Using a spoon, divide half of the batter among the 12 muffin cups.
- Stir the cocoa powder into the remaining pumpkin batter and then evenly distribute the chocolate batter on top of the pumpkin batter, filling up each muffin cup to the top.
- Bake for 20 minutes. Allow the muffins to cool for a couple minutes in the pan before removing them to cool completely on a wire rack.
- Once cooled completely, these muffins store wonderfully in an airtight container in the fridge for up to a week. Alternatively, you could wrap them individually and freeze them. To reheat a frozen muffin, simply unwrap it and microwave it straight from frozen for a couple minutes until heated through.
Notes
*Instead of all the individual spices, you can just use 2 teaspoons of pumpkin pie spice if you have that on hand.
**I haven't tested this yet, but I'm sure Bob's Red Mill's 1-to-1 Gluten Free Baking Flour would work great instead of the whole wheat flour if you needed these muffins to be gluten free.
**I haven't tested this yet, but I'm sure Bob's Red Mill's 1-to-1 Gluten Free Baking Flour would work great instead of the whole wheat flour if you needed these muffins to be gluten free.
Nutrition
Serving: 1muffin | Calories: 165kcal | Carbohydrates: 31g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 236mg | Potassium: 177mg | Fiber: 4g | Sugar: 14g | Vitamin A: 3257IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 2mg