If you’re looking for a healthy, chocolate-filled, Fall breakfast, this is it! These Double Chocolate Pumpkin Oat Muffins are thick, soft, made with plenty of chocolate and a touch of pumpkin spice. They’re also made with oat flour, pumpkin puree, and lightly sweetened with applesauce and sugar.
Do chocolate and pumpkin go together?
I mean… Pumpkin chocolate chip is a killer combo. It’s popular too, and well-loved. But, have you ever had something that’s double chocolate AND pumpkin? Get ready to fall in love with these!
Chocolate muffins can easily turn out dry and crumbly. By adding pumpkin puree, you have soft, thick and fluffy muffins.
These Double Chocolate Pumpkin Oat Muffins are made with healthy ingredients like oat flour, applesauce, and pumpkin. They’re made with only 1/4 cup of butter and 1/2 cup of sugar too!
If you’re looking for a healthier, yet chocolate-filled muffin, these are it!
Keep reading for a few more tips about making these muffins and different ingredients you could use in them.
First, let’s chat about oat flour.
I know not everyone who is gluten-free can tolerate oats. I also know that some people avoid oat flour based muffins because they can easily turn out crumbly, if made with the wrong oat flour.
To start, these muffins can be made with regular flour or an all purpose gluten-free flour instead. I do not recommend any other types of flours, as they all behave differently (i.e. almond flour, coconut flour, etc.).
However, the pumpkin puree give these muffins extra structure and hold. The oat flour holds incredibly well in this muffin recipe. They only crumble as much as any other muffin would! But – be sure to use finely ground oat flour. I recommend store bought, unless you have a high powered blender that can get your oats ground very fine.
Next, let’s talk about mixing your dry ingredients together. You’ll want to add them to your wet ingredients through a fine mesh strainer. This will eliminate any cocoa powder clumps. Which means, your muffins won’t have random chalky cocoa powder chunks in them.
If you don’t have a fine mesh strainer, be sure to whisk your dry ingredients together well. You can also try and break up the cocoa powder clumps with a fork or spoon, if you find any.
Let’s talk about some different muffin ingredients now!
First, you could omit the pumpkin spice seasoning if you prefer. These muffins won’t necessarily scream pumpkin without it. If you simply want a healthy chocolate muffin recipe, they work great for that!
If you don’t have applesauce (sweetened or unsweetened), feel free to use mashed banana in it’s place. Ultimately, more sugar would work as well too if you want an extra sweet muffin. I do not recommend trying to reduce the 1/2 cup of sugar in these muffins, or they will not be sweet enough.
To these Double Chocolate Pumpkin Oat Muffins you could also add another 1/2 cup of pecans, walnuts, or shredded coconut. You could use different baking chips (cinnamon, peanut butter, dark chocolate, etc.). If you like chocolate and cinnamon sugar together, a cinnamon sugar topping would also be delicious on top!
There’s just a few suggestions to take these muffins to the next level, if you’d like! I can’t wait to see what you all bake up. 🙂
To make these muffins gluten-free, be sure to use certified gluten-free oat flour.
To make these muffins dairy-free, be sure to use coconut oil (or a dairy-free butter alternative) and dairy-free chocolate chips.
A healthy, gluten-free, pumpkin and chocolate muffin recipe?! Sign me up! 😉 I hope I’ve convinced you to make these muffins… trust me, you won’t be sorry! They’re my new favorite Fall muffin.
And if you do make them, be sure to comment below and let me know how it went! I look forward to hearing feedback of any kind. Or, take a pic and tag me on Instagram.
- 1 1/2 cup oat flour (certified gluten-free)
- 1/2 cup cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin spice seasoning
- 1/4 cup butter, melted (or coconut oil)
- 1/2 cup sugar
- 1/2 cup applesauce
- 1 cup pumpkin
- 1 tsp vanilla
- 2 eggs
- 1/2 cup chocolate chips (dairy-free if necessary)
To begin, preheat your oven to 350 and line a muffin tin with non-stick spray (or line with cupcake liners).
To a large mixing bowl, add your butter, sugar, applesauce and pumpkin and mix together using a hand mixer. Add your vanilla and eggs and mix in briefly.
To a small mixing bowl, add your flour, cocoa powder, baking powder, baking soda, salt and pumpkin spice seasoning and whisk them together. Add a fine mesh strainer over the bowl of your wet ingredients, pour your dry ingredients into it, and sift them through the mesh strainer into the bowl. Remove the strainer and stir your wet and dry ingredients together. Add your chocolate chips and fold them into your batter.
Fill each muffin tin about 2/3 way full with muffin batter. Bake in the oven for 20-22 minutes, or till the tops are springy to touch and a toothpick inserted comes out clean.
Let cool and devour!
Stored in an airtight container in the fridge these muffins last about a week. They can also be frozen for several months.