Planning something different for Thanksgiving dessert? These chocolate covered pumpkin muffins are an excellent choice for a seasonal treat that’s both rich in flavor and made with clean ingredients. What sets them apart is their simplicity—just a few easy-to-find ingredients, no refined sugar, completely vegan, and naturally gluten-free.
The muffins are filled with a tender pumpkin spice mixture and topped with melted dark chocolate that is made from 100% cacao fruit. You won't need any fancy tools or time-consuming procedures to complete this recipe. These muffins are perfect for last-minute holiday preparations or for a quick snack any time of year because they only take 45 minutes from start to finish.
What Makes This Recipe Stand Out?
While pumpkin muffins are common in the fall season, what makes this recipe unique is the use of Santa Barbara Chocolate’s Cacao Fruit Chocolate. Instead of using standard sweeteners or emulsifiers, this chocolate is crafted solely from the cacao fruit. That means no added cane sugar, no vanilla, no lecithin, and no extra cocoa butter—just pure cacao.
What Is Cacao Fruit Chocolate?
A single ingredient, the cacao fruit, is used to produce cacao fruit chocolate. This fruit is naturally sweet due to the pulp, and it does not require the addition of sugars to achieve a well-balanced flavor. Because it is made with heirloom Ecuadorian cacao, this chocolate has a bittersweet taste with hints of tropical fruit.
It melts smoothly and coats baked goods beautifully, making it an ideal finishing touch for this muffin recipe. The result is a dessert that is bold, slightly sweet, and deeply satisfying—without added sweeteners or dairy.
Ingredients You’ll Need
These muffins are made in two parts: dry and wet ingredients. After mixing each, they are combined, baked, and topped with melted cacao chocolate.
Dry Ingredients
- 1 cup oat flour
- ⅚ cup gluten-free flour
- ¼ tsp baking soda
- ½ tbsp baking powder
- ½ cup coconut sugar
- ⅓ cup Santa Barbara Chocolate Cacao Fruit Chocolate, chopped or shaved
Note: Set the chocolate aside to melt later—do not mix it with the dry ingredients.
Wet Ingredients
- ¾ cup oat milk
- ¾ cup pumpkin puree
- ¼ cup cashew butter
- ½ tbsp apple cider vinegar
These ingredients combine to produce a tender, moist texture that harmonizes the earthy sweetness of pumpkin with the decadence of chocolate.
How to Make Chocolate Covered Pumpkin Muffins?
1. Prepare the Dry Ingredients
Oat flour, gluten-free flour, baking soda, baking powder and coconut sugar should all be combined in a medium-sized bowl. Now is not the time to add the chocolate. Set the bowl aside while you get the wet ingredients ready.
2. Mix the Wet Ingredients
Oat milk, pumpkin puree, cashew butter, and apple cider vinegar should be mixed together in a separate large mixing bowl. Be sure to whisk until the mixture is smooth and uniform.
3. Combine Wet and Dry
Combine the dry and wet ingredients slowly. Mix until combined, being careful not to overmix. A thick, spoonable batter is ideal.
4. Prepare the Muffin Tin
Lightly spray a pumpkin-shaped muffin mold or standard muffin tray with non-stick cooking oil. Divide the batter evenly into six portions.
5. Bake the Muffins
Preheat the oven to 375°F or 190°C. The muffins are finished baking when a toothpick inserted in the center comes out clean, or after 30 minutes in the oven. Prior to dipping, allow them to cool.
Melting the Cacao Fruit Chocolate
While the muffins are cooling, melt the cacao chocolate.
Steps for Melting:
- Measure ⅓ cup of Santa Barbara Chocolate Cacao Fruit Chocolate
- Heat gently over low heat, keeping the temperature below 102°F
- Once slightly melted, remove from heat and continue stirring until smooth
Because this chocolate contains no added emulsifiers, avoid high heat or microwave melting to prevent scorching or separation.
Chocolate Dipping and Decoration
Once the muffins are cool and the chocolate is melted:
- Dip the tops of each muffin into the melted chocolate
- Gently twist the muffin to coat evenly
- Place on a wire rack or parchment-lined tray to allow the chocolate to set
Before the chocolate sets, top with crushed nuts, dried fruit pieces, or sprinkles with natural colors if you like.
Storage Suggestions
These muffins are best stored in an airtight container in the refrigerator. They’ll stay fresh for up to 4 days. Because the chocolate topping firms up when chilled, allow the muffins to sit at room temperature for 10 minutes before serving if you prefer a softer bite.
They can also be frozen for longer storage. Simply thaw at room temperature and reheat slightly if you want a warm muffin texture.
Ideal for Holidays or Everyday Baking
These muffins work just as well for a Thanksgiving dessert table as they do for afternoon snacking. Their soft pumpkin crumb and clean chocolate coating make them suitable for guests with dietary restrictions, including gluten-free, dairy-free, and refined sugar-free diets.
If you’re baking for kids or guests, you can adjust the flavors slightly by adding warming spices like cinnamon, nutmeg, or ginger to the dry ingredients. Just a pinch of each can complement the pumpkin beautifully.
Why Cacao Fruit Chocolate Is a Great Option for Clean Baking?
Santa Barbara Cacao Fruit Chocolate Chocolate is made from heirloom Ecuadorian cacao and only contains one ingredient. The pulp of the cacao fruit provides its naturally mild sweetness, so you don't need to use artificial sweeteners or processed sugars.
This is a good choice for anyone who wants to bake with fewer ingredients. It works with many diets because it doesn't have common allergens like dairy and soy. The clean melt and balanced flavor give recipes more depth without hiding the natural flavors.
If you want to learn more about this unique chocolate option, check out Santa Barbara Chocolate’s full range of Cacao Fruit Chocolate products.
