Well, now that we got the random reference to my 90’s childhood out of the way, let’s chat about everyone’s favorite Fall flavor: pumpkin. You know Fall has arrived when the wind gets stronger, the sweaters come out of storage, the leaves start falling and everything gets pumpkin flavored. Yesterday, while shopping, I walked by an entire shelf of pumpkin pasta sauce. We’ve all officially gone mad for pumpkin! I figured I’d hop on the band wagon today and start a 3 part series on some of my favorite, healthy pumpkin recipes.
These mini muffins are packed with nutrition, unlike their coffee shop counterparts. First, garbanzo bean flour is high in protein and in fiber. These muffins can be made gluten free when you use the garbanzo bean flour and buckwheat flour (or gluten free oat flour) combination mentioned below. They can also be made dairy-free if you use dairy-free chocolate chips. The best part, these muffins are so good, even the pickiest eaters in your family will be begging for more.
Protein-powered Pumpkin Chocolate Chip Muffins (makes 24 mini muffins)
1 cup pumpkin puree
1 tsp vanilla extract
1/4 cup coconut sugar
3 tbsp. pure maple syrup
1/2 tbsp coconut oil
1/3 cup or 1 pouch of unsweetened applesauce
1 cup garbanzo bean flour
1/4 cup barley, buckwheat, whole wheat or oat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 cup dark chocolate chips
Preheat oven to 350°F. In a large bowl, whisk together all the wet ingredients until well incorporated. In a second, smaller bowl, whisk together all dry ingredients and add chocolate chips at the end and stir until mixed well. Pour the dry ingredients into the wet ingredients and mix until you have a smooth batter. Pour into a sprayed or non-stick mini muffin pan and bake for 15-20 minutes (check after 12 minutes in case your oven runs hotter or cooks faster). Allow to cool and enjoy!