Nutritious, low-sugar muffins are packed with healthy ingredients, but are still sweet enough to enjoy for Halloween. They’re a great counterpoint to the loads of sugary treats.
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.
Suitable for:
vegan, gluten-free, low-sodium, reduced-sugar diets (skip the chocolate drizzle and use cacao nibs for the least amount of sugar)
Not for:
migraine diets
Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Tuesday reviews, Wednesday essays, Thursday how-to’s, and Flashback Fridays recipe posts plus monthly giveaways on the last Friday of the month. We support Meatless Monday.
Pumpkin chocolate spiderweb muffins
Ingredients
- 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
Chocolate spiderwebs
- 6 ounces dark chocolate (semi-sweet)
Instructions
Muffins
- 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.
Chocolate spiderwebs
- 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.
Notes
- 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
[…] Pumpkin Chocolate Spiderweb Muffins: Loaded with whole grains and low in sodium and sugar, Recipe Renovator‘s gluten-free muffins serve as a delicious and nutritious breakfast for all. Drizzle dark chocolate overtop for a spooky finishing touch. […]
[…] Get the recipe here. […]
[…] These chocolate pumpkin muffins look delicious from Recipe Renovator, even if they do have spider webs all over […]
I absolutely love these chocolate pumpkin muffins with spider webs decorations on top! Such a cute treat for Halloween. We had to include these in our round up of our favorite spider treats! http://blovelyevents.com/2014/10/13/eeek-spider-treats/
Wow! These are really fun and similar to pumpkin muffins I make, only these sound way better! I am going to try your GF flour combo instead of the TJs I’ve been using. Great tip to grind the millet! The millet from loose bins at Whole Foods is cheap.
Thanks Adair. You could use the Trader Joe’s blend as part of the mix. The reason I don’t like mixes like that is they have only 2-3 flours in them (I think the TJ’s is just white rice flour and tapioca starch), which doesn’t give the best results. Adding in one other flour, like millet or sorghum or chickpea, greatly improves the texture.
Beautiful muffins!
Thanks Karen. They are super tasty and very healthy too! It’s just a touch of chocolate.
This sounds good. And it’s always great to find a way to eat sweets without the guilt! :)
[…] recipe is part of Stephanie Weaver’s Meatless Monday Blog Hop. Head over to Recipe Renovator to check out some more tasty meatless […]
These are so cool!
Pretty!
These look pretty amazing. You’ve made me want to go out and make something halloween inspired now! Pumpkin and Chocolate – yummo!