Pumpkin cacao muffins on a cooling rack sprinkled with Navitas Organics Cacao Nibs

Pumpkin Cacao Muffins Recipe

Fall wouldn't be complete without a warm, hearty breakfast spiced with pumpkin and sweetened with antioxidant-rich Cacao! These deliciously decadent muffins check all the boxes (and moonlight as a tasty cupcake-like dessert, too!)

INGREDIENTS

2 cups Gluten-Free Flour

1 Tbsp Baking Powder

1 tsp Cinnamon

½ tsp Pumpkin Pie Spice

½ cup Maple Syrup

1 cup Pumpkin Purée

½ cup Unsweetened Almond Milk

⅓ cup Applesauce

¼ cup Navitas Organics Cacao Nibs

¼ cup Dried Cranberries

¼ cup Dark Chocolate Chips (optional)

DIRECTIONS

Preheat oven to 400 degrees and line a muffin tin with liners or spray with non-stick spray.

In a large bowl, combine dry ingredients and mix to combine. Add wet ingredients and whisk again until well combined.

Fold in Cacao Nibs, cranberries and chocolate chips.

Spoon muffin batter into muffin tins and fill three-quarters full. Top with more Cacao Nibs, cranberries and chocolate chips, if desired.

Bake for 18-20 minutes until muffins are golden brown and firm to the touch.

Makes 12 muffins

Submitted by Lauren Kirchmaier of Flora & Vino
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Image of Pumpkin Cacao Muffins Recipe

Pumpkin Cacao Muffins Recipe

Lauren Kirchmaier | Flora & Vino

Servings

12

Fall wouldn't be complete without a warm, hearty breakfast spiced with pumpkin and sweetened with antioxidant-rich Cacao! These deliciously decadent muffins check all the boxes (and moonlight as a tasty cupcake-like dessert, too!)

Ingredients

  • 2 cups gluten-free flour

  • 1 Tbsp. baking powder

  • 1 tsp. ground cinnamon

  • ½ tsp. pumpkin pie spice

  • ½ cup maple syrup

  • 1 cup pumpkin puree

  • ½ cup plant-based milk of choice

  • ⅓ cup applesauce

  • ¼ cup Navitas Organics Cacao Nibs

  • ¼ cup dried cranberries

  • ¼ cup dark chocolate chips (optional)

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Directions

  1. Preheat oven to 400°F and line a muffin tin with liners or spray with non-stick spray.

  2. In a large bowl, combine dry ingredients and mix to combine.

  3. Make a well in the center of the dry ingredients and add the wet ingredients. Whisk until just combined and no clumps remain.

  4. Fold in Cacao Nibs, cranberries and chocolate chips.
  5. Spoon muffin batter into muffin tins and fill three-quarters full. Top with more Cacao Nibs, cranberries and chocolate chips, if desired.
  6. Bake for 18-20 minutes until muffins are golden brown and firm to the touch.
Servings: 12
Submitted by:

Lauren Kirchmaier | Flora & Vino