Pumpkin Chocolate Fudge Muffins

Prep time

10 minutes

Cook time

20 minutes



Recipe by @hannahharvestinghealth

Chocolate Batter:

1 egg

1 cup almond milk

1 cup 1:1 gluten-free baking flour

1/2 tsp baking powder

1/2 cup coconut sugar

1/4 cup cocoa powder

Pumpkin Batter:

1/2 cup pumpkin puree

1 egg

1/4 cup almond milk

1/2 cup 1:1 gluten-free baking flour

1/2 tsp baking powder

1/4 cup coconut sugar

1 tsp cinnamon


4.5oz bag of SMASHMALLOW Pumpkin Pie

Step 1
Preheat oven to 350 degrees.

Step 2
Pulse oats in a food processor until lightly ground.

Step 3
Whisk together the wet ingredients for each batter in separate bowls, then stir the dry ingredients into each bowl.

Step 4
In a 12-cup unlined muffin tin, divide the chocolate batter evenly between the 12 muffin cups. Top with the pumpkin batter, divided evenly.

Step 5
Bake 18-20 minutes. Just before they're ready, top each muffin with a Pumpkin Pie mallow. Return to the oven for ~1 minute to melt the mallow. Allow to cool and enjoy! These are best stored in the refrigerator.