I LOVE pumpkin season. I think it's my favorite time of year.
The weather is cooling down, the smell of fall is in the air, and Thanksgiving is right around the corner!
I LOVE Thanksgiving. So much food, family, and relaxing - 3 of my favorite things.
And then it's my birthday. I LOVE birthdays too!! Am I too old for that yet?
Ok so these muffins are absolutely delicious. The perfect combination of pumpkin and chocolate all mixed and packaged into one, beautiful, perfect little muffin!
I used protein powder in these to add a little "oomph" to the recipe. I've been loving adding protein powder to baking recently - such a great way to sneak in some extra protein.
These muffins are great for breakfast, a snack, or even dessert! So yummy. And vegan, gluten-free, oil-free, and sugar-free. Woohoo!
This post was sponsored by Nature's Food Organic Protein Powder.
Cost per serving: $0.53
Calories per serving: 99
Equipment you'll need: small mixing bowl, large mixing bowl, muffin tin
1 Tbsp ground chia or flax + 3 Tbsp water
1 1/2 cup white whole wheat flour (or gluten-free all purpose baking flour)
2 scoops (54 grams) Nature's Food Organic Protein Powder (or other protein powder of choice)
1/2 cup Lakanto granulated sweetener* (use discount code "Annie" for 20% off!)
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp salt
1/2 cup pumpkin puree
1 cup almond milk + 1 Tbsp lemon juice
2 Tbsp applesauce
1 tsp vanilla extract
1 tsp Stevita liquid stevia extract (or other liquid stevia extract of choice)
3 Tbsp sugar-free vegan chocolate chips
*Or other granulated sweetener of choice
1. Preheat oven to 375F, line muffin tin with non-stick paper liners or spray muffin tin with non-stick spray, and set aside.
2. Combine chia or flax with water in a small mixing bowl, mix, and set aside.
3. In a large mixing bowl, whisk together all dry ingredients except chocolate chips.
4. Add in remaining ingredients (including chia or flax and water mixture), and stir to mix well.
5. Lastly, add in chocolate chips, and stir.
6. Spoon mixture into muffin tins, and bake for 22-28 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
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