Peanut Butter Double Chocolate Pumpkin Muffins | Healthy + Clean Ingredients

Peanut butter double dark chocolate pumpkin muffins are made with only clean ingredients and natural sugars, making them the perfect healthy dessert and late-night treat!

I am SO excited to post today’s double chocolate pumpkin muffin recipe because the reaction it’s already gotten on Instagram is incredible! If you follow me on the gram, you may have noticed I started including my recipes in the caption… but I HAD to get this one on the blog.

You never know when Instagram will disappear or become unpopular, so these pumpkin muffins needed to be saved on a safe space of the interweb.

I went out of my comfort zone and made these delicious bakery style muffins using almond flour. I typically bake with traditional white flour, but with how amazing these turned out, I may have been converted into an almond flour believer!

We get out almond flour in bulk from Costco. I’ve linked the brand here! It’s way more cost-effective and I’m allll about saving some cash.

Michael and I ate these healthy chocolate muffins up in no-time! We love crumbling them up into a loaded yogurt bowl with a peanut butter drizzle for our late-night treat… what else is new? I also love warming them up and serving one alongside some vanilla maple dairy free halo top!

My stomach hasn’t been handling dairy very well lately, so coconut milk based ice cream and dairy free halo top has been a god-send!

These healthy, clean-ingredient double chocolate muffins are
fudgey
cakey
moist
chocolatey
& delicious!

I can’t wait to hear about what you think about these chocolatey muffins! Personally, I can’t decide if these or my dark chocolate chip sweet potato muffins are my favorite!?

Which would you choose?

PIN ME FOR LATER

OH and don’t forget to tag me on instagram when you make them so i can share it on my stories!!

Happy baking!
x, elizabeth

Double Chocolate Peanut Butter Pumpkin Muffins

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 18 minutes mins

Total Time 28 minutes mins

Servings 10 Muffins

Ingredients

  

1x2x3x

• 1 Cup Pumpkin heaping
• 2 eggs
• 1/2 Cup Peanut Butter
• 1/3 Cup pure maple syrup
• 1 Tsp Vanilla Extract
• 3/4 Cup Almond Flour *packed
• 1/2 Cup Unsweetened Cocoa Powder
• 1/4 Cup Coconut Flour
• 1 Tsp Baking Soda
• 1/4 Tsp Salt
• 1/2 Cup Dark Chocolate Chips

Instructions

 

• Preheat oven to 350 degrees F. Line a 12 cup muffin tin with liners and spray the inside of the liners with nonstick cooking spray.
• In a large bowl, add pumpkin, eggs, peanut butter, maple syrup and vanilla extract. Mix until smooth and well combined.
• In a separate bowl, whisk together almond flour, cocoa powder, coconut flour, baking soda and salt. Add dry ingredients to wet ingredients and mix ingredients together until well combined.
• Fold in chocolate chips, saving a few chocolate chips for sprinkling on top of muffins.
• Divide batter evenly between prepared muffin liners. Bake for 18-25 minutes or until toothpick inserted into the middle comes out clean or with just a few crumbs attached.

Tried this recipe?Let us know how it was!