I combined several whole-grain gluten-free flours, low-glycemic agave syrup, and organic canned pumpkin to create a tender muffin. You can make these with almost no added sugar, using raw cacao nibs, or you can add mini chocolate chips. The dark chocolate drizzle on top adds a little sweet spookiness.
vegan, gluten-free, low-sodium, reduced-sugar diets (skip the chocolate drizzle and use cacao nibs for the least amount of sugar)
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Pumpkin chocolate spiderweb muffins
- 2 tbsp flax seeds (ground) (12 g)
- 4 tbsp water (filtered or spring)
- 1-1/2 cups pumpkin purée (365 g) nothing else added
- 1/3 cup agave syrup
- 1/4 cup grapeseed oil sunflower seed oil
- 1 tbsp vanilla extract
- 1/2 cup sweet sorghum flour (70 g)
- 1/3 cup brown rice flour (40 g)
- 1/3 cup millet flour (50 g)
- 1/4 cup arrowroot powder or tapioca starch (30 g of either)
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp sea salt (omit for lower sodium diets)
- 1/4 tsp allspice
- 1/4 tsp ginger (dried)
- 1/4 tsp nutmeg (dried)
- 1/8 tsp cloves (dried, ground)
- 1/2 cup cacao nibs unsweetened, or semi-sweet mini chocolate chips
- 6 ounces dark chocolate (semi-sweet)
- Preheat the oven to 350F/180C/gas mark 4. Place cupcake liners in a muffin tin or use freestanding cups or silicone molds. (If using tall cups as shown, this recipe makes 6 muffins.)
- Mix the flax seeds with the water in a small bowl and set aside.
- In a large bowl or the bowl of a stand mixer, blend the pumpkin puree, agave syrup, oil, and vanilla.
- In a separate bowl, whisk the dry ingredients—sorghum flour through cloves—together. Stir in the cacao nibs or chips.
- Blend the gelled flax seeds with the pumpkin mixture, then add the flour blend just until it's all combined.
- Scoop into the prepared muffin cups. If using regular sized cups, bake for 20-25 minutes or until firm to the touch and slightly cracking on top. If using tall cups, bake 30-32 minutes. Test using a skewer to see if the inside is cooked.
- Place on wire racks and cool completely.
- Store in a sealed container and eat within 2 days.
- Melt 4-6 oz. of dark or semi-sweet chocolate in a metal bowl or pan over simmering water.
- When completely smooth, scrape into a zip-top plastic bag. It will be very hot.
- Let it cool just enough to handle, or hold it wrapped with a kitchen towel.
- Snip off one small corner, and pipe onto the tops of the muffins, starting with a spiral, then adding straight lines out from the center.
- Allow to cool completely.
- 226 calories
- 11 g fat
- 0 g cholesterol
- 126 mg sodium (45 mg if salt omitted)
- 49 mg potassium
- 31 g carbohydrate
- 6 g fiber
- 12 g sugars
- 4 g protein
- 6 Weight Watchers Points Plus