Ahhh, pumpkin season. The autumnal squash many love to hate, hate to love, and secretly consume at every pumpkin-consuming opportunity they can.
This recipe is my gluten free, Top 8 allergen free, vegan, reduced sugar adaption of this recipe
from Taste of Home. Rather than that evil refined white sugar, I substituted in maple syrup at a reduced amount, which adds to the fabulous flavor and fall feel of these muffins.
While these muffins can be absolutely baked chip-less, I happen to be a fan of adding chocolate to, well really, everything. I used a blend of allergy friendly chocolate and white chocolate chips, so feel free to get creative with your chips of choice!
Go on, love pumpkin more than ever this season. You'll thank me later.
With love, sugar & spice,
GLUTEN FREE PUMPKIN CHIP PROTEIN MUFFINS
Dairy free, egg free, soy free, peanut free, tree nut free, wheat free
Prep time: 10-15 minutes | Cook time: 20 minutes | Total time: 30-35 minutes | Servings: 12
- 2 flax eggs [2 Tbsp ground flaxseed + 6 Tbsp water]
- 7 ½ oz. cooked pumpkin [½ can]
- ½ cup maple syrup
- ½ cup grapeseed or light olive oil
- 1 teaspoon vanilla extract
- 1 ¼ cups BG Bakes Gluten Free All Purpose Flour
- ¼ cup Growing Naturals Vanilla Blast Rice Protein Powder [or protein powder of choice]
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup allergy friendly chocolate chips + extra for topping
- Preheat oven to 400 degrees F and line a muffin tin with paper or foil liners.
- In a small mixing bowl, prepare your flax eggs by whisking together the ground flaxseed and water; allow to sit for 3-5 minutes so that the "egg" can absorb the water and thicken.
- In a large mixing bowl, combine the flax eggs with pumpkin, maple syrup, oil, and vanilla; beat until smooth.
- In a separate bowl, combine flour, protein powder, pumpkin pie spice, baking soda, and salt; gradually add to the wet ingredients and mix well; fold in chocolate chips.
- Fill lined muffin cups ¾ full; top with additional chocolate chips. Bake for 15-18 minutes or until cake tester comes out clean. Allow to cool in pan for 10 minutes before transferring to a wire rack.
Why Not Learn How To Make Pumpkin Sage Penne While You're At It?