Chocolate pumpkin muffins
Makes 12 muffins in standard size cupcake tins.
The recipe below is for chocolate pumpkin muffins.
To make pumpkin muffins with chocolate chips, skip the cocoa powder and add 1/2 to 1 cup of chocolate chips to the batter instead. Use mini or regular. Regular chocolate chips will give you a gooier consistency, like the photo. If you REALLY want it gooey, add 3-4 chocolate chips to the center of the muffin before baking.
Ingredients
Scale
- 1 15-ounce can white beans, drained and rinsed
- 1 egg
- 3 tbsp vegetable oil
- 1/2 cup pureed pumpkin
- 2 tsp pure vanilla extract
- 1 cup brown sugar
- 1 cup old-fashioned oats
- 1/2 cup flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup cocoa powder, unsweetened* (or 1/2 – 1 cup mini chocolate chips)
Instructions
- Preheat oven to 350 degrees. Prepare muffin pan with liners or grease/butter/spray.
- Using a food processor, blend wet ingredients until smooth: beans, egg, oil, pumpkin and vanilla.
- Either transfer to a large mixing bowl and add dry ingredients, or combine in the food process if it’s big enough: brown sugar, flour, oats, baking soda, baking powder, salt, cinnamon and cocoa powder*. (*If using mini chocolate chips, stir them in by hand instead of using the food processor.)
- Pour batter into muffin pans prepared with paper liners, filling about three quarter’s full.
- 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.