I’m not saying these are the healthiest muffins on the planet, but they are definitely delicious and more nutritious than the muffins at your regular cafe. And who doesn’t love chocolate and pumpkin? Put the two together and you’ve got yourself a fun breakfast on the go or a sweet treat to beat that afternoon slump!

Also, who’s excited for Halloween!? These would be super cute to bring to a party (and that way you won’t be tempted to eat them all yourself!).

Chocolate-Pumpkin Muffins

INGREDIENTS

Makes 12 muffins

Chocolate Batter:

1 Tbsp + 3/4 tsp ground flaxseeds

1 1/2 Tbsps water

1/2 cup all-purpose flour

1/4 cup whole wheat flour

3 Tbsps unsweetened cocoa powder

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/4 cup cane sugar

1/4 cup vegan chocolate chips

1/2 cup almond milk

3 Tbsps melted coconut oil

1/2 tsp vanilla extract

Pumpkin Batter:

1 Tbsp + 3/4 tsp ground flaxseeds

1 1/2 Tbsps water

1/2 cup unbleached all-purpose flour

1/4 cup cane sugar

1 tsp baking powder

1 tsp pumpkin spice

1/4 sea salt

2 Tbsps melted coconut oil

1/2 cup + 2 Tbsps caned pure pumpkin

1/4 cup almond milk

3/4 tsp vanilla extract

Streusel Topping:

1/4 cup unbleached all-purpose flour

2 Tbsps brown sugar

2 Tbsps vegan margarine

Pinch of ground cinnamon

DIRECTIONS

1. Preheat your oven to 350 degrees F and line a 12-cup muffin pan with paper liners.
2. Make the chocolate batter: In a small cup, stir together the ground flaxseeds and water until thick–about 1 minute (this will act as a binder in place of eggs). In a large bowl, sift together the flours, cocoa powder, baking powder, baking soda, salt and sugar. Stir in the chocolate chips. Add the almond milk, oil, and vanilla plus the flaxseed mixture, and stir until just combined.
3. Make the pumpkin batter: In a small cup, stir together the ground flaxseeds and water until it becomes thick–about 1 minute. In a large bowl, sift together the flour, sugar, baking powder, pumpkin spice, and salt. In a smaller bowl, stir together the flaxseed mixture, oil, pumpkin, almond milk and vanilla. Gently stir the wet ingredients into the dry.
4. In a small bowl, use a fork to combine the ingredients for the streusel topping. It will be crumbly (le duh).
5. Add equal parts of each batter to each muffin cup, filling each 2/3 full. Use a toothpick to swirl the batters together. Sprinkle the tops with streusel topping and chocolate chips, and lightly pat the toppings down into the batter.
6. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.