Chocolate pumpkin muffins two ways (both involve white beans, both are very good)

THIS BREAKFAST WAS ORIGINALLY A DESSERT, but if there’s an option to wake up to chocolate I have only one thing to say, yes please! It’s also packed with white beans, oatmeal and pumpkin, so there’s enough good-for-you ingredients to keep a kid going all morning long. (Mom, too.) First we redid Chocolate Covered Katie’s version then went back to try her original recipe too–and both times we put everything in our trusty muffin tins and served them for breakfast. The verdict? A certain toddler has taken to devouring all of hers before breathlessly searching big sister’s plate for remaining crumbs. So, *Estelle likes them.

These are rich and dense as muffins. In fact, they have kind of a brownie consistency when the tops puff up in the oven then sink down once cooled. And as I said, Estelle (20 months) eats each version with gusto. Phoebe (3 years) can’t actually eat a whole muffin, because it turns out she doesn’t have nearly the sweet tooth that the little one does (not to mention mom who could probably turn pro someday). In full disclosure, I think the cocoa powder version has a bit of a “health food” flavor to them and prefer the original version with chocolate chips–though I increased the amount of chocolate in the recipe below and will try them again for sure. Also, we used miniature chips because they’re the only ones I’ve ever seen at a grocery store in Italy but they turned out to be perfect.

I made a few updates to her recipe for both versions below, taking out a little sugar, adding more pumpkin and so on. They would be great as dessert too, especially if you added a scoop of ice cream and chocolate sauce the way she does. In the meantime, they make a very special breakfast treat on their own. Below is the Foodlets makeover for her chocolate chip version, then our adapted recipe for the cocoa powder muffins too.

{FOODLETS RECIPE MAKEOVER}

ORIGINAL RECIPE: Chocolate Pumpkin Pizookie from Chocolate Covered Katie

  • A LITTLE HEALTHIER: Reduce sugar to 1 cup and use 1/2 cup of miniature chocolate chips instead of a full cup of regular size.
  • EVEN HEALTHIER: Add more pumpkin (1/2 cup instead of 1/4 cup) and increase cooking time by 5 minutes.
  • MORE KID-FRIENDLY: Make muffins or mini-muffins instead of one big dish.

CHOCOLATE PUMPKIN MUFFINS

Adapted from Chocolate Covered Katie

Makes 12 muffins in standard size cupcake tins

ingredients

  • 2 cans white beans drained and rinsed
  • 1 cup quick oats
  • 1/2 cup pureed pumpkin
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 3 tbsp vegetable oil
  • 1 cup brown sugar
  • 1 cup cocoa powder, unsweetened

instructions

Preheat oven to 350 degrees.

Blend all ingredients in a food processor until it’s very smooth then pour into muffin pans prepared with paper liners. Fill nearly to the top. Bake for approximately 25 minutes. Tops should be firm and cracked but try a toothpick; if the insides are still mushy, give it 5 more minutes.

Comments

  1. Stephanie says

    Just made these today for our Halloween Cupcakes (added cream cheese icing) they are super tasty. Thanks for sharing.

    • charityc says

      That’s so great Stephanie! Happy Halloween to you guys. We’re making oven roasted apple chips right now for our playgroup’s party. The house smells amazing and the recipe couldn’t be easier, so I’ll do that one next. Thanks for your note!

    • charityc says

      Oh dear. Who’s the crazy sleep deprived person putting all the wrong links in? Ha. Thanks for letting me know and I fixed it now. CCM

  2. Kara says

    Hi there from NZ….just wondering about the size of your cans V ours…are you talking 410gm can or smaller? Many thanks…ps loving the black bean cake!!!!!!!!!!! Xxxx

    • charityc says

      Hi Andrea! Yes, they freeze well. I always freeze all of my muffins and these were no exception. Typically to thaw them out gently on the counter a few at a time or if I’m doing a batch for the preschool I take them out first thing in the morning and let them thaw until snack time. Good luck!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>