Chocolate Pumpkin Muffins




Yield 15-18 Muffins

We love these muffins - they are a great snack in the Fall - or really anytime you want them!


  •  cup whole wheat pastry flour
  • 1/4 cup unsweetened cocoa powder
  •  cup coconut sugar (I use a little less than this)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 small can pumpkin puree
  • 1 teaspoon vanilla
  • 1/3 cup almond milk
  • 1 egg beaten
  • 1/2 cup greek yogurt
  • ½ cup miniature dark chocolate chips


  • Preheat oven to 350 degrees F.
  • Combine flour, cocoa powder, sugar, baking powder, baking soda, salt and cinnamon in a bowl.
  • Stir pumpkin, vanilla, milk, egg and yogurt into the dry mix.
  • Fold in mini chocolate chips.
  • Fill muffins tins lined with paper liners or coated with cooking spray about ⅔ full. (Tip: if using liners, give them a light spritz of cooking spray before filling with batter.)
  • Bake for 20-25 minutes or until firm.
  • Allow muffins to cool for 5 minutes and then remove to a wire rack to cool further.

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