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Double Dark Chocolate Pumpkin Muffins

Probably the best way to welcome fall is with the combination of pumpkin and chocolate. These muffins are a little more chocolate than pumpkin. . .but that’s ok isn’t it? Totally fine with me. Enjoy these decedent muffins (they probably should be called cake, not because they are loaded with sugar but because they taste so yummy!)


Double Dark Chocolate Pumpkin Muffins

  • Author: Tammie Duggar
  • Yield: 12 Muffins 1x



3/4 Cup Brown Rice Flour

1/2 Cup Millet Flour*

1/4 Cup Buckwheat Flour*

1/2 Cup Almond Meal

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda

2 Tablespoon Cacao Powder

3/4 Teaspoon Salt

1 Teaspoon Cinnamon

1/2 Teaspoon Cloves, Ground

1 1/2 Teaspoon Pumpkin Spice Blend

1/2 Cup Unsweetened Applesauce

1 Egg

1 Teaspoon Vanilla

1/3 Cup Raw Honey

1/4 Cup Pure Maple Syrup

2 Tablespoon Coconut Oil, Softened

1 Cup Pumpkin Puree, homemade or from a can

1 Cup 70% Cacao Bar Chopped Into Small Chunks


Preheat oven to 350F.

Prepare muffin tins with paper liners.

In a mixing bowl, stir the dry ingredients together.

Add in the applesauce, egg, vanilla, honey, maple syrup, coconut oil and pumpkin puree.

Stir together until just combined.

Fold in cacao chunks.

Pour into prepared muffin tins and bake 18-20 minutes.


*Grind whole grains using a coffee grinder.

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