Anita’s best Pumpkin Chocolate “no” Flour Muffins/Cake

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1 1/2 cups canned pumpkin

1 cup peanut butter

2 eggs, large size

1/2 cup organic cocoa powder

1 teaspoon chia seeds

1/2 cup agave nectar or honey

2 Tablespoon light brown sugar

1 teaspoon cinnamon, ground

1 teaspoon pumpkin spice

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup mini chocolate chips

1 1/2 teaspoon vanilla


  1. Preheat oven to 400 grades Fahrenheit. Apply cooking spray to a 12 cup muffin pan. Place lining paper on them and set aside.
  2. Incorporate all dry ingredients: cocoa powder, chia seeds, baking powder, baking soda, pumpkin spice and cinnamon.
  3. In another bowl whisk eggs, add vanilla, pumpkin pure, agave nectar, brown sugar and peanut butter. Mix well by hand or in a food processor.
  4. Add pumpkin mix to dry ingredients until batter is creamy and all ingredients are well incorporated.
  5. Fold in with a spatula half of a cup of mini chips chocolates.
  6. Pour batter into your muffin pan filling 3/4 way up on each cup or in a baking cake pan. Sprinkle top of muffins with rest of chocolate chips.
  7.  Bake for about 2o to 25 minutes. Make sure that muffins are set, by inserting a toothpick on center of muffins coming out clean.pumpkin-chocolate-muffins-to-cool-on-tray
  8. Let them cool for 15 to 20 minutes over a wire rack. Store at room temperature up to 3 days or refrigerate up to 5 days. Enjoy!