Dark chocolate pumpkin muffins

So I literally spent the majority of the day cooking yesterday. I mean, I was off, so why not right?

The winner of the day was the gluten free pumpkin chocolate chip muffins. For a non baker, these guys were super easy. All it took was the ingredients and a food processor (a blender would work too).

Try them and thank me later


  • 1 cup pumpkin purée
  • 1/2 cup pure maple syrup
  • 2 eggs
  • 1 tbsp vanilla extract
  • 4 tbsp peanut butter
  • 1/4 cup unsweetened vanilla almond milk
  • 2 and 1/4 cups rolled oats (I used gluten free)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup dark chocolate chips
  • large muffin tins (6-12)


  • Preheat your oven to 350 degrees
  • Add all your ingredients, starting with the wet ones, to a food processor. (Do no add the chocolate chips here!)
  • Process the ingredients until smooth. It’s ok to have a bit of texture to your batter but try to get it as smooth as possible.
  • Stir in your chocolate chips
  • Pour your batter into greased muffin tins. Fill each cup only 2/3 of the way to the top
  • Bake the muffins for 22 minutes. Test their readiness by poking the middle with a toothpick, if it comes out clean, they’re ready!
  • Let cool completely then enjoy!

Optional notes

  1. You can change the peanut butter for any natural nut butter. It will change up the taste but give the same overall effect
  2. I’ve made these muffins into loaves and they’ve been a huge hit! The recipe and steps are the same except you pour the batter into two greased 8 in x 3 7/8 in x 2 15/32 in baking pans. Bake for 22 minutes and then in 10 minute intervals until a toothpick comes out clean. (Usually no longer than the 32 minute mark)
  3. I’ve also made these with dark chocolate chunks and they’ve been AWESOME

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