Mental Health

Chocolate Pumpkin Muffins

It’s pumpkin season.  Having two young kids at home this season meant that we plan to visit 4 different pumpkin patches for various events (which each included a pumpkin).  My toddler had a great time decorating the pumpkins but I wanted to make sure she understood pumpkins are food as well, which is how these chocolate pumpkin muffins came into my life. 

We cleaned the inside of our pumpkin, roasted seeds (which my daughter loved) and then baked the pumpkin. 

Pumpkins are packed with lots of great nutrients, like potassium, fiber and Vitamin C.  I also added some black strap molasses and unsweetened cocoa powder to boost the iron, manganese and magnesium – as well as other vitamin and mineral – content in these babies.  Plus (like many of my baked good recipes), it’s made in a blender for easy preparation and clean up.  Stay tuned for my next two dishes: pumpkin soup and cheesy pumpkin casserole.


  • 2 ripe bananas

  • 1/2 cup peanut butter or your favorite nut butter

  • 2 eggs

  • 3 tbsp unsweetened cocoa powder

  • 1/2 cup cooked pumpkin (canned or roasted from a whole pumpkin)

  • 1 tbsp maple syrup (optional, for a sweeter muffin)

  • a sprinkle of cinnamon

  • 1/4 tsp baking powder

  • 1 tbsp black strap molasses


  1. Pre-heat oven to 350 degrees F. Grease a mini muffin tin with cooking spray

  2. Add bananas, nut butter, eggs to blender and blend until smooth

  3. Add remaining ingredients to the blender and blend until mixed

  4. Add about 1.5 tbsp to the greased muffin tin

  5. Bake for 15-20 minutes or cooked through

  6. Enjoy your chocolate pumpkin muffins for breakfast, as a snack, for dessert, or anywhere in between!

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