Maca Chocolate Chip Pumpkin Muffins

Enjoy the tasty combo of chocolate and pumpkin as a snack or breakfast, whilst keeping your tummy happy all around! 

  • Feel awesome with Organic Burst Maca - an adaptogenic root that helps you feel settled, energised and balanced.
  • The antioxidants in pumpkins give you healthy radiant skin.
  • Perfect treat!


  • 1 tablespoon OrganicBurst Maca
  • 1 tablespoon OrganicBurst Chia seeds
  • 1.25 cups almond flour/meal
  • 1 cup gluten free oat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon Himalayan/sea
  • 3/4 cup coconut sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1 cup dairy-free chocolate chips
  • 1 cup pumpkin purée
  • 1 cup warm water
  • 1/2 tablespoon apple cider vinegar
  • 2 tablespoons coconut oil
  • 1/2 tablespoon vanilla extract


  1. Preheat the oven to 325ºF and prepare muffin tins with liners. Set aside.
  2. Place water and Organic Burst Chia seed sin a blender and set aside.
  3. In a large bowl, whisk all the dry ingredients. Set aside.
  4. In the blender, add the rest of the wet ingredients (pumpkin purée, apple cider vinegar, coconut oil and vanilla extract). Blend until smooth.
  5. Pour wet mixture to dry and fold until well incorporated.
  6. Fold in the chocolate chips.
  7. Top liners with your batter and bake for 30 - 35 minutes.
  8. Remove from the oven and allow muffins to cool.

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