Double Chocolate Pumpkin Blender Muffins
Double Chocolate Pumpkin Blender Muffins- made with whole grain oats, these rich and chocolatey muffins come together easy in a blender. Each muffin packs 7 grams of protein and 3 mg of iron! (vegan, gluten-free and oil-free)
We have an obsession with chocolate muffins in our house. And by “we” I mean my 2-year old little boy who tells me I make the best chocolate muffins EVER. Obviously I have no choice but to continue making him more chocolate muffins.
This version is a marriage of my vegan double chocolate banana blender muffins and my vegan pumpkin blender muffins. I thought it would be good to have a chocolate muffin option that doesn’t call for bananas because not everyone does well digesting bananas. Or maybe you just have some leftover pumpkin puree you need to use up. Whatever the case may be, these muffins are packed with nutritious goodness and are sure to be devoured.
Double Chocolate Pumpkin Muffin Ingredients
- Pumpkin Puree- My go-to brand for pumpkin puree is Farmers Market because I like that it’s organic and comes in BPA-free packaging. That said, based on reviews of prior pumpkin recipes on my site, it seems like the water content in this brand tends to be higher than others. If you’re using a different brand you may need to add a few tablespoons of milk to the recipe. I recommend doing this prior to blending because once the batter has formed it is very easy to add too much milk which will result in an under-baked and gummy texture. It’s normal for the batter to be thick but not too thick for your blender to blend everything together properly.
- Non-Dairy Milk- With my vegan baking recipes I always opt for a high protein plant milk. Soy milk, milks that have pea protein added, or oat milk are all good options. The high protein content is important because it reacts with the vinegar to create lactic acid which activates the leavening agents to allow for proper lift. This is key for preventing gumminess.
- Apple Cider Vinegar- I like apple cider vinegar because I always have some on hand but white vinegar should work the same if that’s all you have.
- Vanilla Extract- While this isn’t entirely necessary it really does wonders for the depth of flavor so I don’t recommend skipping it.
- Pure Maple Syrup- You want to make sure you’re using pure maple syrup, not pancake syrup, because it has a much deeper flavor profile in addition to antioxidants. If you want to use honey in place of syrup just keep in mind it’s much thicker and will likely require more milk which can affect the resulting texture.
- Peanut Butter- I personally love the combo of chocolate and peanut butter so I opted for creamy peanut butter here. You can also you use equal amounts almond butter, cashew butter, sunflower butter, tahini, or melted coconut oil.
- Rolled Oats- You’ll need a high speed blender to properly break down the rolled oats. I recommend regular rolled oats over thick cut since they will be easier for your blender to process.
- Cocoa Powder- As much as I love cacao powder, it is more bitter and requires extra sweetener so we’re sticking with cocoa powder instead.
- Baking Soda, Powder and Salt- The combination of baking soda and baking powder is necessary to give these muffins a nice lift, and salt balances out the sweet.
- Chocolate Chips- Dark chocolate chips are my go-to as they are often dairy-free.
How to Make Chocolate Pumpkin Blender Muffins
The reason why you can find so many blender muffin recipes on my site is because I love the minimal clean up. Just combine everything in the blender and blend until smooth!
Please note: In order to properly break down the oats you will need a high speed blender such as a Vitamix.
If you don’t have a high speed blender you can easily make these by using equal amounts oat flour and combining the dry ingredients and wet ingredients in two separate bowls. For best results, I recommend blending or beating the wet ingredients together as this step incorporates air and will help lighten the texture. Then you just pour the wet ingredients in a large bowl, add the dry ingredients and stir to combine.
The batter will be thick so using an ice cream scoop or measuring cup is ideal to help transfer it from the blender to the muffin tin.
Looking for more pumpkin recipes?
- Pumpkin Chia Pudding
- Vegan Pumpkin Blender Muffins
- How to Make Pumpkin Butter
- Vegan Thai Pumpkin Curry
- Pumpkin Spice Smoothie
- Vegan Pumpkin Pancakes
- Pumpkin Spice Granola
Double Chocolate Pumpkin Blender Muffins
- 1 cup pumpkin puree
- 1 cup non-dairy milk
- 1 tablespoon apple cider vinegar
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract
- ¼ cup creamy peanut butter, see notes in body of blog post for subs
- 2 cups rolled oats, certified GF for allergies
- ¾ cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup dairy-free chocolate chips
- Preheat the oven to 350°F then line or grease a muffin tin for 9 muffins.
- In the bowl of a high speed blender, add the wet ingredients first. Layer the dry ingredients on top then blend on high until smooth. Stir in the chocolate chips by hand.The batter will be thick so you will need a spoon or ideally an ice cream scooper to transfer it to the muffin pan. Fill all 9 muffins about 3/4 of the way full then top with additional chocolate chips.
- Bake in the oven for 22-25 minutes, until tops are round and golden on the edges. Allow to cool completely before serving. Muffins are best stored in an airtight container in the refrigerator for up to 1 week. They can also be frozen for up to several months when properly sealed. Just make sure to allow them to cool entirely before freezing because excess moisture in the container will cause freezer burn.