Double Chocolate Pumpkin Muffins


Double Chocolate Pumpkin Muffins // via Nosh and Nourish #dairyfree #vegan #recipe


Flax Eggs* (or sub regular eggs)
15 ounces
pumpkin puree (make sure NOT to use the pre-spiced kind)
1⁄4 cup
Melted Coconut Oil
1⁄2 cup
Black Beans (rinsed and drained)
1⁄4 cup
chocolate almondmilk (I used Silk)
1⁄4 cup
Cocoa Powder
2⁄3 cups
Coconut Sugar
1 1⁄2 teaspoon
1⁄4 teaspoon
Ground Cloves
2 cups
Unbleached All-Purpose Flour
1 1⁄2 teaspoon
Baking Powder
1⁄2 teaspoon
Sea Salt
1⁄2 cup
Chocolate Chips (be sure to use Enjoy Life brand, if you want to keep it vegan)
1⁄3 cup
pumpkin butter (to adorn the tops of the muffins (optional))


2 flax eggs = 2 tbsp of ground flax + 6 tbsp warm water, refrigerated for 15 minutes.


  1. Preheat the oven to 400 degrees.
  2. Make your flax eggs.
  3. In a medium mixing bowl, combine the pumpkin puree, black beans, chocolate almondmilk, and coconut oil. Use an immersion stick blender to puree, or mash well with a fork. 
  4. Add in the cocoa powder, coconut sugar, cinnamon, cloves, and flax eggs. Stir with a fork to combine.
  5. In a separate bowl, combine the dry ingredients: flour, baking powder, and sea salt. Mix well, then slowly add it in to the wet mixture.
  6. Once combined, stir in the chocolate chips.
  7. Bake for 30 minutes, or until the muffins are cooked through.
  8. Adorn with pumpkin butter and additional chocolate chips (optional)

Yields 12 Muffins