Healthy Chocolate Pumpkin Muffins W/ Creamy Cashew Frosting Drizzle & Oat Flour {Dairy Free}

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We all know pumpkin is all the rage right now, well it’s honestly been the rage for quite some time, but especially during this time of year. I have happily hopped onto the pumpkin lovin’ bandwagon, as it is both delicious and nutritious! No crime in that, am I right?😁

I am always looking for a way to incorporate chocolate into just about anything that is feasible… and sometimes things that are not. So, evidently I decided to make something with chocolate AND pumpkin😱!!! I know, just typing that combo down is giving me major cravings for it.  I thought this flavor combination would pair greatly in some light and fluffy muffins. Now, I have definitely been wrong about a lot of things in my life, but that prediction was NOT one of them. These gorgeous muffins are made with a base of oat flour (aka blended up oats). Yes, you read that right. There is no flour in this recipe, just oatmeal. Plus, these muffins are jam packed with a bunch of other healthy ingredients that you can feel 100% good about eating! Sounds pretty great, right?

However, I will say that making these muffins reintroduced me to the realization of how difficult it is to get a muffin tray out of the oven while wearing oven mitts and without squishing a muffin! Does anyone else have this struggle? Well anyways, that is honestly the hardest part about making these moist little muffins, and it is totally worth the “struggle” haha!

I haven’t even talked about the amazing cream cheese-like cashew frosting drizzle in this recipe yet! It is seriously to die for! It is so incredibly easy to make, which is actually a bit dangerous because it takes like 2 minutes to blend up and I am always making it… and probably way more than I should be😬. Honestly, I like this frosting drizzle more than traditional, super sugary, super unhealthy frosting. I’m not joking when I say I eat this stuff with just about ANYTHING! It has various purposes, you guys! You can enjoy it with… these chocolate pumpkin muffins of course, but also with fruit, over oatmeal, or just straight up with a spoon… and yes, I do that quite often. Hopefully I am making it clear enough that I am obsessed with this recipe, and I believe that you will be too after trying it! Warning ⚠️ you may get addicted!

Healthy Chocolate Pumpkin Muffins W/ Creamy Cashew Frosting Drizzle & Oat Flour

Recipe by Megan Renee

Servings

12

muffins

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Pumpkin and chocolate is the dream combo. These muffins make it super convenient to enjoy that combo in the form of a healthy snack. Oh, and it’s topped with a delicious cashew drizzle!

Ingredients

• for the muffins
• dry ingredients

• 2 cups oat flour (roughly 3 cups of blended oats)

• 3-4 Tablespoons cocoa powder

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• wet ingredients

• 1 cup pumpkin purée (see notes below)*

• 2 eggs, beaten

• 3/4 cup plant milk

• 1/3-1/2 cup maple syrup or honey (see notes)*

• 1/4 cup apple sauce

• 2 teaspoons vanilla extract

• for the cashew drizzle

• 1/2 cup cashews (soaked 8-12 hours in water, or 10 minutes in boiling water)

• 2-3 Tablespoons plant milk

• 2 1/2 Tablespoons maple syrup

• 2 teaspoon lemon

• 1/2 teaspoon vanilla extract
   

Directions

• Blend all the cashew drizzle ingredients in a blender until smooth and creamy. Chill in the fridge while you make the muffins.
• Preheat an oven to 350 degrees Fahrenheit. Line or grease 12 muffin tin holes. Blend oats in a blender or food processor until it becomes a fine flour-like consistency. Sift the flour to get any clumps out.
• Mix all the wet and dry ingredients in separate bowls. Stir the two mixtures together or blend them for and extra smooth consistency.
• Fill up the muffins tin holes 3/4 of the way, or use a 1/4 measuring cup.  Do not over fill or the muffins won’t rise as well. Bake the muffins for 18-22 minutes, or until a toothpick comes out clean.
• Pour chilled cashew drizzle into a ziplock bag and snip off a small piece of the corner to squeeze the mixture over the muffins.

Notes

• If you don’t like pumpkin, you can sub sweet potato purée for the pumpkin purée.
• When trying to decide how much sweetener to add, keep in mind that some of the sweetness in the batter will cook off during the baking process.
• Muffins can be kept up to 5 days. They also freeze well.