These Pumpkin Chocolate Chunk Muffins are moist, tender and full of fall sweet pumpkin flavor. The orange glaze makes them extra sweet.
These pumpkin muffins are dangerously delicious. They are moist, sweet and flavorful. Let’s be serious – it’s not a muffin – it’s a cupcake. Eat them for breakfast or dessert. I won’t tell.
I realize how many recipes are out there for pumpkin bread and muffins but these are different in several ways. First I use chocolate chunks.
Obviously, more chocolate equals better.
Also, I always add golden flax meal to my baked goods. It’s a simple addition that adds nutritional value. It’s full of omega-3 fatty acids (the good fat) and fiber. No one ever notices it’s in there. I also add it to oatmeal, pancakes and waffles.
Another difference is I use So Delicious coconut milk – specifically coconut creamer. It is thick and reminds of buttermilk so it’s great for baking.
Finally, I added an orange glaze made with coconut milk and orange zest. See how beautiful those little orange specks are in the icing. It just adds a little something special that makes you stop and think, hmmmm these taste different. So try it. Make them for a friend, coworker or neighbor.
Take a basket to your child’s teacher. It will make their day.
Need More Sweets in Your Life?
- Chocolate Swirled Banana Bread
- Gluten Free Chocolate Chip Banana Bread
- Baked Vanilla Donuts with Raspberry Glaze
- Paleo Brownies with Almond Icing
Pumpkin Chocolate Chunk Muffins With Orange Glaze
Ingredients
- 1 1/2 cups flour
- 1/4 cup flax meal
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 eggs
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1 cup organic pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup coconut creamer or milk I use So Delicious
- 1 1/2 cups chocolate chunks I use Enjoy Life
- Glaze-
- 1 cup powdered sugar
- 1 tbsp orange zest
- 1-2 tbsp coconut creamer or milk
Instructions
- In a large bowl, mix together eggs, sugar, pumpkin, oil and coconut milk.
- Add dry ingredients all at once and stir just until combined. Toss in chocolate chunks. I always place a few extra chocolate chunks on top to make it look pretty.
- Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean. Do not overcook. Allow to cool completely.
- Prepare glaze by mixing sugar, zest and 1 tbsp of milk. Add more milk to get to desired consistency. I wanted mine to run down the sides so I made it thin. Allow to cool completely before drizzling with glaze.
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