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.
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.
Adapted from Bethany Frankel’s Joyful Heart Fudge Chip Muffins