Fall brings on all the feels but it also brings on alllll the sugar laden treats and can easily kick off a long season of poor eating habits. I came up with this recipe with two goals in mind; #1: All things pumpkin! #2: Create a healthy snack (disguised in a baked good). Hope you enjoy this as much as my family does!
*I prepared these as mini muffins and froze half the batch. You can absolutely prepare this as a loaf of bread, just bake longer*
1 3/4 c Pamelas gluten free flour
1/2 coconut sugar (you can sub brown sugar but your body will be happier with the lower glycemic version in the coconut sugar)
3/4 tsp sea salt
1 tsp pumpkin pie seasoning
1 tablespoon flax sead (ground)
1/4 cup chopped walnuts to add in those omegas!
1/4 cup mini dark chocolate chips
2 eggs (Vegan option: 2 tablespoon chia seeds soaked in 6 tablespoons water)
1 cup plain canned pumpkin (not pumpkin pie filling)
1/4 cup coconut oil melted
1 teaspoon vanilla
Combine all dry ingredients. In a seperate bowl, combine all wet ingredients. Mix the wet and dry together. Spray cupcake liners with grapeseed oil or coconut oil spray. Bake at 350 degrees for 10-12 minutes or until a tooth pick comes out clean (when poked in the middle of the muffin)
*This makes an amazing snack or even breakfast (when paired with a collagen coffee). Since it has no refined sugar, it won’t spike your blood sugar like other common baked goods. I top a couple mini muffins with some almond butter and cinnamon and just adore the fall vibes and comfort food feels.
*The coconut palm sugar is an amazing substitute for brown sugar. Coconut sugar has a lower glycemic index which means it won’t spike your blood sugar and leave you with an energy crash.
*I ordered reusable able mini cupcake liners from Amazon and I don’t think I’ll ever use paper ones again! The colors were so much fun for the kids and they are so easy to rinse and reuse! #gogreen