These are one of my favorite treats! I adapted this recipe from a Bethany Frankel recipe which was originally low-gluten and vegan anyway. I have made these muffins for several years now and they are still one of my favorites. These really can’t be called cupcakes I suppose, but they still make a delicious dessert! The pumpkin makes these muffins moist and fudgy without too much fat. The next time you have chocolate cravings, give these Fudgy Chocolate Muffins a try!
Fudgy Chocolate Chip Muffins
- 1 cup raw cane sugar *
- 1-1/2 cup pumpkin puree (or mashed banana or applesauce)
- 2 teaspoons vanilla extract
- 1-1/2 teaspoons oil
- 1 cup brown rice flour
- 2 Tablespoons ground chia seed or flaxseed meal
- 1/2 cup cocoa powder
- 3 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 2/3 cup chocolate chips
- Preheat oven to 350˚ F and line a muffin tin with muffin liners.
- In a medium bowl, whisk together sugar, pumpkin, vanilla, and oil until combined.
- In a large bowl, whisk together rice flour, chia meal, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add wet ingredients to the dry ingredients and stir well. Add in the chocolate chips and stir until combined.
- Divide batter evenly into 12 muffin cups (the muffin cups will be full). Bake for 20-25 minutes or until set. Remove from the oven and let cool on a wire rack. These taste better once they have completely cooled. Enjoy!
- You can lighten up these fudgy muffins even healthier by replacing some of the sugar with Stevia or honey, and using less chocolate chips.