Ingredients
- 1/4 cup unsalted butter melted
- 1 cup white sugar
- 2 eggs beaten
- 1- cup unsweetened coconut milk or any milk
- 1 teaspoon pure vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1- cup canned pumpkin not pumpkin pie filling
- 1 1/2 cups white whole-wheat flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a large bowl mix together melted butter and sugar. Stir in the eggs until it's creamy.
- Stir in the coconut milk, vanilla, and cocoa powder until dark and chocolatey.
- Stir in the pumpkin.
- Place on top of the wet ingredients the flour, pumpkin pie spice, baking powder, and salt. Stir until all of the ingredients are combined.
- Slow stir in the chocolate chips.
- Spray a 12-cup muffin pan with cooking spray and divide the batter among the 12 cups.
- Bake for 18 - 20 minutes.
- Let cool for 5 minutes in the pan and then finish cooling on a wire cooling rack.
Notes
sugar: 19
Make-ahead tips
After the muffins cool place into a gallon size freezer bag and lay flat in the freezer. Once the muffins are frozen you can place bag anywhere you need to in the freezer. Take out and let thaw on the counter or warm up in the microwave for 15- 20 seconds.
Nutrition
Serving: 1g | Calories: 197kcal | Carbohydrates: 32g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Fiber: 4g