Chocolate-Pumpkin Muffins (for when you want to pretend to be healthy)

These are a stand-by when I want a small, pretend-healthy hit of chocolate. The muffins are moist and chocolatey and full of yummy pumpkin fiber!

The buttercream I used for decoration purposes was some leftover hazelnut (it freezes very well); you can find the recipe here.

 

 Chocolate-Pumpkin Muffins

1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 1/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup almond meal
1/3 cup bran (optional)
2 eggs
1/2 cup canola oil
1 can pumpkin puree (1 3/4 cups)
1 1/2 cups sugar
1/2 teaspoon apple cider vinegar
1 Tablespoon vanilla extract
4 oz baking chocolate, melted

Preheat oven to 350°. Prepare two muffin pans with Pam or shortening.

Whisk the dry ingredients until fully combined. Set aside.

Whisk eggs and canola oil together until an emulsion forms. Add the pumpkin and the sugar, and finally the apple cider vinegar and vanilla.

Mix wet and dry together until uniform and work in the melted chocolate.

Dole batter into muffin pans and bake muffins until they spring back when the top is gently poked, about 30 minutes (but check after 20 and keep a eye on them; baking times have differed for me!).

Bake Hard,

Azara