Double Dark Chocolate Pumpkin Muffins

Recipe by My Trim Kitchen 

Yield: 24 servings

  • Prep Time: 10 minutes
  • Bake Time:  28 – 30 minutes
  • Total Time: 40 minutes 


  • ¼ cup + 1 tablespoon Pyure (or other sweetener)
  • ¼ cup whey protein
  • ¼ cup coconut flour
  • ¼ cup coconut oil (melted)
  • ¼ cup cocoa powder (dark)
  • ¼ teaspoon salt
  • 1 cup unsweetened cashew milk (or other nut milk)
  • 1 cup almond flour
  • 1 tablespoon baking powder
  • 1 tablespoon apple cider vinegar
  • 4 eggs (room temperature)
  • 2 teaspoons pumpkin spice
  • 1 can of pumpkin puree
  • 1 cup Bake Believe® Dark Chocolate Baking Chips (plus ¼ cup for topping)


  1. Preheat oven to 350 degrees and line a muffin pan with 24 parchment paper liners or silicon liners (I use silicone ones and they are amazing).
  2. Put all the ingredients in a food processor besides the chocolate chips. Run the food processor for 1 minute or until all the ingredients are well blended. Add 1 cup of the chocolate chips and gently mix with a spatula until well combined.
  3. Scoop and divide the batter evenly into the muffin pans. Top each muffin with 3 additional Bake Believe Dark Chocolate Chips, pressing them gently into the batter (just a little).
  4. Bake for 28-30 minutes or until an inserted toothpick comes out clean.
  5. The muffins are best enjoyed the next day. Once the muffins are completely cool store them in an airtight container.

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