I find you’re either into pumpkin spice everything or you’re not. There’s no real in between. But ‘tis the season for all things pumpkin (at least until Halloween) and I’m going to take full advantage of it. Plus, I had a lot of pumpkin sitting in the fridge, just screaming to be used up (those cans are massive :P).
I happen to be a fan of pumpkin spice and I’ve realized that a lot of pumpkin spice goodies and treats aren’t necessarily friendly to those of us with dietary restrictions. Most are not gluten-free or dairy-free and so I decided I was going to create my own. I wanted to challenge myself to create muffins that were not only gluten-free but also GRAIN-FREE.
So these bad boys are just that: paleo-friendly, grain-free, dairy-free, soy-free AND the only sweetener we’re using is Lakanto - an all natural sweetener derived from monk fruit.
Pin me 👆🏽to save me for later!
As soon as the weather gets chilly, I find that I get cravings in the afternoon for a cup of herbal tea and something comforting like a homemade muffin or slice of pumpkin bread. So, I try to bake something up on the weekends so that we have homemade treats ready to enjoy throughout the week. It also helps us curb the impulse to buy stuff like this at the coffee shop.
This is definitely the time of year I get my bake on, more than any other season. If I’m honest, I enjoy cooking WAY more than I enjoy baking. I like the freedom in cooking. With baking it’s very controlled and there’s not a lot of wiggle room to experiment. You have to follow the recipe exactly and measure everything out or else it can go very, very wrong! With cooking, I can add my own personal touch and it’s more forgiving. I need the extra breathing room when I’m i the kitchen :P
There’s nothing worse, in my opinion than a dry gluten-free or grain-free treat. That’s why it takes me a number of attempts when I’m recipe testing baked, gluten-free goods to get it just right. This recipe here was no different. It took me 3 attempts to perfect it. So, you can trust that this recipe will satisfy the texture junkie in you. They are not dry or crumbly nor are they too moist or too dense. I’m like the goldilocks of gluten-free baked goods - they need to be juuuuuuuust right :P
Pumpkin Chocolate Chips Muffins
Yields 8 muffins
1/2 cup golden lakanto
1/2 cup almond flour
1/2 cup coconut flour
2 Tbsp ground flaxseed
1 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice mix
pinch of sea salt
1/4 cup creamy almond butter
scant 3/4 cup pumpkin pureé
2 eggs, beaten
1 tsp vanilla extract
1/4 cup unsweetened apple sauce
1/2 cup dark chocolate chips (I love Enjoy Life brand)
Preheat oven to 375F. Place muffin liners in a muffin tray and set aside.
In a large mixing bowl, combine your dry ingredients: lakanto, almond flour, coconut flour, ground flax, baking soda, cinnamon, pumpkin pie spice mix and sea salt.
In a small mixing bowl, combine your wet ingredients: almond butter, pumpkin pureé, beaten eggs, vanilla extract and apple sauce.
Add wet ingredients to dry and stir until fully combined. Fold in dark chocolate chips.
Taking 2 Tbsp of the muffin mixture at a time, fill the muffin liners 3/4 of the way up.
Bake for 20-25 minutes or until a toothpick inserted into the centre comes out clean.
Let the muffins cool down before serving them.