These pumpkin cacao muffins are light and tender treats full of warm spices. Pumpkin muffins make for a great dessert, after school snack or party offering. You can never go wrong with baked goods when they involve pumpkin. Great to have on hand for a fall snack, and they freeze well too, so make a double batch! These muffins rely on pumpkin puree for their moist and tender texture.

These muffins freeze beautifully – simply place them in a resealable bag then freeze for up to 3 months. You can either thaw your muffins at room temperature, or warm them up in the microwave when you’re ready to eat. This recipe makes 12 muffins, but can easily be doubled to make 24 muffins if you’re banking on having extras for the freezer.

3 1/2 cups of oats
2 cups canned pureed pumpkin or fresh pumpkin puree
1 cup apple sauce
1 cup fat-free vanilla Greek yogurt
1/2 cup protein powder
1 cup sugar
3 tsp cinnamon
3/4 tsp salt
4 tsp baking powder
1/4 cup of cacao nibs
1 tsp baking soda
1 tsp pumpkin pie spice

1. Preheat oven to 350 degrees F.
2. Puree oats in a food processor.
3. Mix oats with the rest of the ingredients.
4. Scoop batter into prepared muffin tins and bake for 15 to 20 minutes.

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