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Chocolate Pumpkin Muffins: Nutrition Filled and Cow Milk Free
Start Your Day Bright with Easy, Healthy Chocolate Pumpkin Muffins :)
Great at any time of the year, add these good-for-you Chocolate Pumpkin Muffins to your breakfast menu and you'll get requests for dessert!
We have a lot to love about fall including that the food of autumn is one of the best things about the season. It is simply lovely that the recipes for that time of year are some of the prettiest, most aromatic, and of course, tasty that can be found.
So many varieties of fruits and veggies to enjoy in so many ways. Apples, pears, squash, sweet potatoes, and topping the list, we have the amazing low calorie, fiber-filled, vitamin A/retinol/beta carotene pumpkin that is also a good source of iron (whew!).
We shouldn't limit ourselves seasonally, though. Throughout the year pumpkin is nearly as good for us from the can as it is fresh, as long as we choose the puree rather than the salt and sugar filled pumpkin-pie filling. That fact makes it always available to us, which is just another reason to love this muffin recipe.
Because chocolate and pumpkin play well together I started experimenting again–always a little dangerous–but when a winner pops up, well, it's well worth all the fuss and muss of making it work and getting it posted.
If I can make it cow's milk free and nobody misses it, well, that is a home run in my kitchen. As well, this recipe is made egg-free by me because I use the now popular flax egg recipe as a replacement. If you have not tried it yet, consider this encouragement to make another healthy and delicious choice.
About Chocolate and These Muffins...
If you read my profile page you know Chocolate rules in my book, and foods that do not go with Chocolate, at least with Chocolate as a dessert, won’t often make it into one of my menus. It simply must be a possibility. Even in the midst of a magnificent season full of rich, satisfying foods, there has just got to be a place for a Chocolate dish.
These Chocolate Pumpkin Muffins couldn’t be easier, but more than that they meet the dietary need that only Chocolate can meet. Mixing up fast and baking up 15 chunky muffins, these hearty darlings make mornings what they ought to be even for a non-morning person like myself.
Having a ready-to-use product on hand makes it easy to include some sort of Chocolate in any busy season’s schedule. Dr. Oatekers cake mix is one high-quality product that can be depended on, along with other brands quality that work well.
The coconut oil for this recipe is full flavored for a hint of coconut in the muffins, but most importantly it replaces butter–this is delicious a cow-milk-free recipe. The pumpkin I use is an all natural puree, and the other ingredients are good quality, as well.
Ready to Eat in About 40 Minutes:
Ingredients Needed for Easy Chocolate Pumpkin Muffins
- 1 Package Dr. Oateker's Organic Chocolate Cake Mix
- 1 15 Ounce Can Pumpkin Puree, Not pumpkin pie filling.
- 1/4 Cup Coconut Oil, Softened/Melted
- 3 Eggs, Room Temperature (I use the flax egg recipe mentioned and linked above.)
- 1 1/2 Cups Pecans, Finely Chopped
Instructions for Making and Baking these Muffins:
- Preheat oven to 350º.
- Prepare 15 muffin cups. The tins come in 12 and 6 counts so put a little water in the bottoms of the three extra cups, or divide your batter evenly among all for smaller muffins.
- Blend ingredients in order one at a time in a large bowl.
- Fill prepared cups to about 3/4 full.
- Bake approximately 18 minutes.
- Place pan on a wire rack for a quicker cool down. Remove muffins from pans 3-5 minutes after they come out of the oven.
- Serve immediately for warm goodness, or cool completely and store in an airtight container.
A Few Tips:
• Do not over bake these Chocolate Pumpkin Muffins. Chocolate will dry out quickly and these are best if they are taken out of the oven before they are well done.
• These flavorful muffins can be frozen if cooled completely and placed in airtight containers. Have them available ahead of time for a crowd or enjoy them bit by bit by storing them up.
• An elegant option for serving as dessert is to add a dairy-free whipped topping with a little chocolate syrup swirl on top, then a fresh strawberry.
What Do You Think Of This Recipe?
These days, it is common to see organic and gluten free products for sale in most grocery stores. If you are able to combine your own ingredients to make homemade mixes, that's a great option. There are many good reasons to do so, however, in today's world many people are too busy and/or do not have the storage space. They need simple solutions. Mixes like the Wholesome Chow option are available from Amazson. They are the perfect answer for making healthier choices.
Have you used pumpkin and chocolate together?
Now that we have some experience with just how really good these muffins are I'm thinking about the holidays and what great little gifts they could be.
In thinking this through I'm seeing several lovely gifting possibilities. If you come up with a unique way to present them as a gift write a hub about it and let me know so I can link it to this one.
Breakfast Muffins of a Different Sort
Interested in More About Eating Healthy?
These food hubs include some healthier versions of old favorites and info to help you make the best food decisions for yourself and your family:
• A gluten-free brownie recipe that gets rave reviews may be your next choice!
• Have a cow milk allergy? Check out a helpful hub!
• So you think you might give blue agave a try? Why not?!
• What is all the fuss about almonds?
• This white beans recipe works hard for busy people who want healthy food!
• If you've had peach cobbler this way let us all hear about it!
• How about the new sweetener Sun Crystals in an old recipe?
• Flax seed amazes more than doctors when patients see results!
• Is pumpkin good for your brain as well as the rest of yourself?
• Bake muffins like a pro!