One thing that’s been especially hard during my recent health struggles is that I’ve had some negative feelings resurface surrounding food and restriction. Those of you who’ve been reading for years may know that one of the reasons I started blogging back in 2008 was to share my journey to health. I spoke a lot about my journey to recovery from disordered eating, something I had struggled with for over a decade.
When I taught myself how to cook and fell in love with making plant-based recipes, I started to make positive associations with food again. And slowly, as I learned to eat intuitively (and embraced therapy!), I built a solid, positive foundation channeling that energy into something that made me feel really good. I don’t know where I’d be now if I didn’t have your support and community along the way. Knowing that my readers were eager to try out the recipes I was sharing kept me immensely motivated to keep going! It still does to this day.
The various symptoms I’ve been dealing with this past year (as well as committing to the dreaded allergy elimination diet) have challenged my relationship with food a great deal. If you’ve dealt with food allergies or sensitivities, you know how much it can drive you crazy in frustration as you try to figure out what’s going on. Every single food becomes suspect. I had incorrectly thought that it was a single food causing my troubles, when in fact it was much more complex than I had realized, with many hormonal imbalances and other systems at play.
Over the past year I found myself starting to question everything I was putting into my body, to the point where for a while I was only consuming a handful of specific foods. I didn’t know what I could eat because everything seemed to be causing reactions. It really messed with my head for a while there! This isn’t my first test by any means, and I know that these challenges and setbacks are a normal part of the journey—there’s no shame in struggling with things you may have thought you’d beaten. I can already tell that this experience has had many silver linings, one of them being a deeper appreciation for my health. And as I’ve seen my health improve over the past couple months, I’ve been so relieved to be getting back to a friendly place with food again by celebrating what it can do for me rather than fearing it!
And what better way to celebrate food this time of year than with the irresistible combo of chocolate and pumpkin? These rich and chocolaty gluten-free and vegan muffins have been enjoyed by everyone lucky enough to get their hands on a trial batch…minus a couple chocolate-hating toddlers roaming around our kitchen. *shrugs* Needless to say, Eric and I have had our fair share throughout the testing process…no complaints over here. Pair the muffins with my popular Pumpkin Spice Latte and you’ll have yourself a delicious and festive autumn snack!
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
One Bowl Pumpkin Chocolate Muffins
Yield
12 muffins
Prep time
Cook time
Total time
These moist, dense, gooey pumpkin chocolate muffins are similar to that feeling you get walking through a pumpkin patch, sipping dark hot chocolate, and crunching colourful autumn leaves beneath your feet! Picture a delicious pumpkin chocolate cake or brownie—but in muffin form. What could be better? How about that they take just one bowl to make! This recipe is adapted from Beaming Baker and my Pumpkin Gingerbread Muffins.
Ingredients
For the chia egg:
- 2 teaspoons (4 g) ground chia seed*
- 3 tablespoons (45 mL) water
For the wet ingredients:
- 1 cup (250 mL) unsweetened pumpkin purée
- 1/4 cup (60 mL) grapeseed oil or melted coconut oil
- 1/2 cup (80 g) coconut sugar
- 1/2 cup (125 mL) pure maple syrup
- 1 teaspoon (5 mL) pure vanilla extract
For the dry ingredients:
- 1 1/2 cups (150 g) gluten-free rolled oats, blended into a fine flour**
- 1/2 cup (40 g) unsweetened cocoa powder
- 2 teaspoons pumpkin pie spice***
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2/3 cup (120 g) non-dairy chocolate chips or chopped chocolate, divided**** (optional)
Directions
- Preheat the oven to 350°F (180°C) and line a muffin tin with 12 paper liners.
- Add the rolled oats to a high-speed blender and blend on high until a fine flour forms. Set aside.
- In a large mixing bowl, whisk together the ground chia seed and water until combined. Set aside for a few minutes to thicken.
- To the same bowl, add the rest of the wet ingredients (pumpkin, oil, sugar, maple syrup, and vanilla) and stir until smooth.
- Add the dry ingredients (oat flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt) to the bowl with the wet ingredients. Whisk until smooth (I love using my big whisk for this task!).
- Set aside 1/4 cup (45 g) of chocolate chips (if using) for the topping and stir the remaining chips into the batter.
- Spoon the batter into the paper liners, filling each two-thirds full. Press the remaining chocolate chips into the tops of each muffin.
- Bake the muffins for 20 to 25 minutes (I bake for 22), until a toothpick inserted into the middle comes out clean.
- Place the muffin tin on a cooling rack for 10 minutes. Carefully remove each muffin and place it directly onto the cooling rack until fully cooled. Leftover muffins can be stored in the fridge in an airtight container for several days or frozen for up to 1 month.
Tip:
* If desired, you can use 1 tablespoon ground flax in place of the ground chia seed. Proceed with mixing in the 3 tablespoons (45 mL) water as directed.
** You can use 150 grams oat flour rather than grinding your own (this is equal to 1 cup and 7 tablespoons oat flour measured using the scoop-and-shake-until-level method). Alternatively, 1 1/2 cups (233 g) whole-grain spelt flour will also work as a swap for the oat flour. If using whole-grain spelt flour, you will likely need to bake the muffins for a couple extra minutes (until a toothpick inserted in the middle comes out clean). Please keep in mind that spelt flour is not gluten-free.
*** If you're a big pumpkin spice fan, you can use up to 1 tablespoon of spice mix in this recipe.
**** Try chopped walnuts or pecans for a crunchy, healthy twist!
You can make these muffins into a loaf instead. Simply pour the batter into a 9x5-inch loaf pan and bake for 45 to 50 minutes (I bake for 46) at 350°F (180°C) until a toothpick comes out clean.
Nutrition Information
(click to expand)
Made these today and they were delicious. My 10 year old (very picky eater) son loved them too :)
So happy to hear that you tried them already! Thanks for your feedback :)
Hi Angela,
I’m sorry you’re struggling with sensitivities. If you’re open to trying something different, my family has had a lot of success with NAET. It’s pretty “out there” and I’m unclear how it works but what matters is that it does. I was at the end of my rope when I tried it and was willing to look outside the box, as long as it brought healing to my kid. In the end, it’s worked for that first kid’s food sensitivities, my oldest daughter’s migraines and my seasonal allergies. So anyway, something else to consider…
Hey Chloe, thank you for sharing, I haven’t heard of NAET before. That’s so great your little one got relief!
This looks amazing! Call me crazy but the photos you posted with the recipe looks like it has a cream-filled center. Does it? Did I miss something? I can’t wait to try these.
Ahhh haha that’s too funny! I think that’s the melted vegan butter you’re seeing? :)
AHAHAHA!!!! Thank you for the clarification! That DOES make sense :)
Do I need to put chia seeds in grinder (I don’t have one) or food processor?
Hey Melissa, I grind them in my Vitamix (I store a small bag in my freezer so I always have it on hand), but I’ve heard you can do it in spice grinders too. I’m not sure if a food processor will do it or not! I wonder if it would break them down enough. I also have a ground flax option in my tips if that is more convenient!
Oh I feel you here sooo much and wish you well on your recovery. Food issues can be a real mindboggle. I was diagnosed with celiac disease a couple of years ago but then had big issues with some of the GF alternatives. I wanted to chime in on the oats – the Canadian Celiac Association has great detail but certified oats are GF although some people (especially recently diagnosed) may not be able to tolerate.
Yes they sure can….I’m sorry to hear about your celiac disease. I can’t imagine what a huge life overhaul that would be. Thanks so much for the tip about the CCA too!
I’ve been bemoaning my, “I can’t eat anything” saga, myself, thanks to an elimination diet here, too. What am I missing so much? Bakery!! This will be getting printed and baked!
Hey Kathy, I love that…doesn’t it feel so nice to just dig in bake something special sometimes? I hope you love the muffins! Sending lots of healing vibes your way.
Hi Angela, so sorry your struggling, sending all my best wishes. I have read your blog for many years; I had IBS throughout my 20s which really restricted my food intake, and your blog and yummy plant based recipes have always, and continue to, inspire and cheer me up. Hope you feel better soon X
Hi Ellie, Thank you so much for your support! It means the world to me, and I’m so grateful that you’ve enjoyed so many of my recipes over the years. Hugs!
Dear Angela,
I have been reading your posts on Oh She Glows for the last five years and I can’t thank you enough for changing my relationship with food and cooking. Your recipes inspired me to get back in the kitchen and connect with real food. You first cookbook is well used in my home and I have gifted it to almost everyone I know. I have a 2 year old and a 4 year old so your pregnancy and motherhood posts resonate with me on a deeply personal level. I appreciate your ability to be raw, honest, funny, and genuine in your writing. Since I stopped breastfeeding my daughter about a year ago my hormones have been out of balance. This has caused many digestive and health issues which in turn have affected my relationship with food and exercise. My faith in the medical system has waned over the years so out of desperation I turned to a team of naturopaths to help me. After having a food intolerance test I was devastated to discover 50 foods that don’t agree with me (many of which I consumed on a regular basis: cashews, almonds, wheat, rice, eggs, cheese and the list goes on). Reading your latest posts have given me hope and comfort in knowing I am not alone with what I am feeling and experiencing. Many days food feels like the enemy and has once again changed my relationship with food. Planning meals has become stressful and my passion for cooking is on the back-burner! I just want to thank you for connecting with me; it is strange to feel bonded with a complete stranger however the online community you have created is amazing. You are an incredible individual and I appreciate you and everything you have created.
Sincerely,
Mel
Hi Mel, wow…I can’t thank you enough for your kind words and for sharing your story (it brought tears to my eyes because I can relate so much!). It means so much to me to hear that my recipes have given you hope and inspiration. I can totally relate to how difficult and confusing it all can be, not to mention how much these things can trigger “food is the enemy” emotions which are so draining to deal with on a day-to-day basis. I was also in a huge cooking slump for a while there…it’s no fun when your passion is taken away from you (even temporarily). I hope that you start to see improvements soon and that you are back in the kitchen whipping up all kinds of recipes in no time! Sending you lots of healing vibes.
Can I use a real egg in substitute of the chia egg? I really want to try this!
Hey Betty, I haven’t tested it myself so I can’t say for sure, but I can’t see why not! I’m sure other readers would love to hear how it goes too.
I’ve got these muffins baking in the oven. The smell is going to make my husband pass out when he walks in the door :) I am rooting for you!! Sending love along.
Hey Carrie, ah that’s too funny!! Haha. I love how cozy the smell of baking makes our house feel this time of year :)
Made these yesterday and they were fantastic! I did make a couple substitutions as follows: Instead of melted oil I used 1/4 cup of very finely grated zucchini. Instead of coconut sugar I used granulated monk fruit sweetener, and instead subbed about 1/3 of the oat flour out with almond flour. They were moist and full of flavor. Will definitely make again.
Hey Sheila, thank you so much for sharing your swaps…what a fun idea to swap the oil for finely grated zucchini. Glad you enjoyed the muffins!
Your toddler doesn’t like chocolate?! What? My kiddo drinks a chocolate smoothie every morning, clearly it helped that I had one every morning while pregnant and nursing lol Well, more muffins for you lol
I’m starting to question whether we’re related at all…hahah! Arlo seems to be turning a corner as he requested a few chocolate chips from the bag when I was baking yesterday. ;)
These were DELICIOUS ! So easy, addicting and filling ! You did it again Angela !!
Whohoo! Thanks for the kind words. :)
Hello Angela,
I have made these on Monday. Put them in the freezer so we could grab one for our lunch. Turns out my boyfriend loves them straight from the freezer… and has been eating them for dessert. I’ll have to make another batch for next week, we are almost out!!
Thank you so much for the recipe.!
Oh that’s too funny! I’ve definitely had a muffin frozen and not sure I was a big fan of it, but when you’re hangry you’re hangry…haha. So happy you both love the recipe so much.
Made this tonight! I forgot to add the pumpkin pie spice, so after three minutes in the oven, I carefully added some pumpkin pie spice to each muffin. It worked out fine!
They are DELISH, by the way.
Oh wow, nice save ;) I hate that panicky feeling when I forget an ingredient…sounds like you handled it better than I usually do hah. So glad you loved the muffins Christine!
I had to make this recipe right away and it was BEYOND delicious!!! My husband went crazy for them too. Thank you!
I’m so happy the muffins were a hit, Jackie! Thank you :)
Hi Angela, made these delicious muffins for my non vegan sons today, they absolutely loved them! I’ll definitely be making them again, love your cook book to!
So glad the muffins were a hit, Donna! Thank you so much for your cookbook support too :)
Thank you so much for the nut-free recipes lately!
These turned out wonderfully! I baked mine for about 32 minutes total, but maybe my liners were a bit taller than your average one? In any case, super delicious – thank you!
My pleasure Laura! Nut-free is something I’m asked for a lot so I try to make sure the recipes have options whenever possible :) I’m so glad you loved the muffins!
I made these this weekend (without the chocolate chips because I didn’t have any) and they are awesome! It amounted to 12 smaller muffins and have made for the perfect add on to breakfast or snack! I know it’s not easy to do, but I would recommend cooling completely before enjoying!
Thank you so much, Angela! Your recipes never disappoint!
Definitely not easy to do ;) Thank you so much for the kind words, too. I’m so happy you love the muffins!
I have made these twice now, the second time doubling the recipe (that uses up the can of pumpkin puree;)).
They are delicious! Moist and full of a nice spicy flavour…Only qualm about these is that with the amount of sugar, maple syrup and oil that perhaps they should be called a cupcake?;) Suprisingly though they do not come off at all as too sweet, so reluctant to reduce sweetener amounts…Wondering about subbing some applesauce for some of the oil on the next batch – definitely will be doing another batch! New fall muffin favourite.
Hey Suzanne, One thing I love to do with my baked goods is to use the least amount of sweetener I can while still making the baked good taste amazing!! So I too was surprised by how much sweetener I felt these needed until all the flavours popped….but I’ve found that when using a lot of pumpkin like this recipe does (a full cup!), it’s needed to balance out the squash and bitterness of cocoa powder. One way you can easily reduce the sweetener is to omit the chocolate chips…I do this all the time and it’s a bit more respectable as a breakfast or snack. ;) Of course you can reduce the sweetener too, they’ll just taste a bit more bitter. Hope this helps and I’m so glad you enjoy them so much!