If you’re looking for ways to use aquafaba, try these easy Aquafaba Chocolate Pumpkin Muffins! They are egg free, dairy free and relatively low in sugar if you use Swerve, which is what I use. These are rich, chocolatey and definitely more like muffins than cupcakes. The pumpkin flavor is noticeable but not at all overpowering, and the muffins rise up and have rounded tops.
For the cocoa powder, use whatever you have, but if you happen to have some high fat cocoa powder then use that. I used 2 tablespoons of King Arthur Burgundy Cocoa Powder, which may be the best cocoa powder I’ve ever tried. We bought it at the KA store while visiting Fuzz at college, but you can order it from King Arthur.
You can also make Aquafaba Tahini Peanut Butter Chocolate Muffins. For this version, just mix about a tablespoon of the best tahini you can find (I love Soom) with the same amount of peanut butter, then drizzle it over the batter before baking. This was sort of a last minute experiment, but it worked so well I think I'll top all the chocolate muffins with tahini next time.
Recipe
Easy Aquafaba Chocolate Pumpkin Muffins
Ingredients
- ¼ cup coconut oil softened, not completely melted
- ½ cup Brown Sugar Swerve can use less if you prefer**
- ¼ cup aquafaba liquid from can of chickpeas
- 1 teaspoon vanilla
- ½ cup pumpkin puree
- ¾ cup all-purpose flour 100 grams
- 2 tablespoons unsweetened cocoa powder high quality Dutch
- ½ baking soda
- ½ baking powder
- ¼ teaspoon salt
- ⅓ cup chocolate chips
Instructions
- Preheat oven to 400 degrees F. Line 6 muffin cups with paper liners or grease with extra coconut oil.
- In a mixing bowl, stir together the coconut oil, pumpkin, aquafaba and vanilla.
- In a second bowl combine the flour, cocoa powder, baking soda, baking powder and salt. Add the Swerve (or sugar) and stir until uniformly blended.
- Add flour mixture to the pumpkin mixture and stir until blended. Stir in the chocolate chips. Batter will be thick.
- Divide the batter among muffin tins. It should be thick enough so that you are actually piling it.
- Put in the 400 degree oven and bake for 10 minutes. After first 10 minutes, reduce heat to 350 and bake for another 8 to 10 minutes (18-20 minutes total).
- Let the muffins cool for about 10 minutes, then carefully loosen from pan.
Notes
Anna says
Love the idea of making them with butternut squash. Thank you!
Wer ruft an says
I've made it twice, both time was super good, but for my Butternut is a little bit better type for those muffins. Really, I've almost died 😀
Thank you for sharing this amazing recipe <3
Anna says
Hi Kathy,
Thanks for trying them!
Kathy Riley says
These were really good - better than expected. Very quick. I used brown sugar.
Anna says
Sue, I was really happy with how they turned out. I hope you try them.
Sue says
These sound fabulous! I have a partial can of pumpkin in the refrigerator. I’m putting it in the freezer until I have time to make these.