As soon as September hit we were ready for all things pumpkin around here! We used our amazing 7 Seed Flour (of course!) making these muffins grain free and gluten free! They are insanely moist and pack a perfectly sweet punch that will satisfy your pumpkin and chocolate cravings for sure. Here's what we did....
As with most baking recipes- first mix all wet ingredients in one bowl, and dry in another. Make sure to mash your banana and slightly beat your eggs before adding to the mix. (Or forget to do that like I did and spend extra time mashing as you mix everything together! Ha!)
Next add wet to dry ingredients and mix until just combined.
This is a sticky batter, so don't be alarmed! The easiest way to fill your muffin tin is with the help of a cookie dough scoop like this one. They aren't very expensive and if you're a baker, you'll never be sorry you bought one. I reach for mine often, whether it's for baking or for scooping out home-made meatballs!
I lined my muffin tin with liners but I would recommend spraying the tin with non-stick spray instead. I found that many of my muffins stuck to the liners even when cool, and sucking muffin liners isn't cute...but I did it anyway because these muffins are that good. Therefore, fill your non-stick sprayed, 12 count muffin tin 3/4 full. Also, sprinkle a few extra mini chocolate chips on top because CHOCOLATE, and because you're a fancy baker who knows how to make things that not only taste good, but look good too!
Throw these babies in the oven for 25-30 minutes. I know this seems like a long time for muffins, but this is such a wet batter I found that mine still weren't done at the 20 minute mark. Ovens vary though, so check yours around 20-22 min and see how they look.
They come out smelling like heaven, and other people in your house will emerge from their rooms and ask what you're up to. Feel free to use the power of these delicious treats to bribe said people to do things in order to taste one. Or not, just saying!
And your last step is take some Instagram worthy photos of your muffins and tag us so we can see! We hope you enjoy!
Pumpkin Banana Chocolate Chip Muffins
(recipe adapted from Jen Eddin's Pumpkin Banana Muffin)
- 1 medium banana, mashed
- 1/2 c pumpkin puree
- 1/3 c maple syrup
- 2 eggs
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1 1/4 c 7 Seed Flour
- 1 tbsp pumpkin pie spice
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/4 c mini dairy free chocolate chips
- Preheat oven at 350 and spray 12 count muffin tin with nonstick spray.
- In a medium bowl, combine mashed banana, pumpkin, maple syrup, lightly beaten eggs, melted coconut oil and vanilla. Whisk to combine.
- In a larger separate bowl, combine 7 Seed Flour, pumpkin pie spice, baking powder, baking soda, and salt. Stir to combine.
- Add wet ingredients into dry plus add chocolate chips. Mix until just combined.
- Evenly distribute batter in muffin tin, about 3/4 full.
- Place in your 350 degree oven and bake 25-30 min.
- Remove from tin and cool on wire rack.
- EAT AND ENJOY!
Pumpkin Chocolate Chip Coconut Muffins (gluten, grain and dairy-free)
These muffins are heavenly! They're moist and delicious and have different textures from the soft pumpkin and chewy coconut. The bites of mini chocolate chips make them a sweet treat without being too sweet. We brought them to a party last weekend, and they were definitely one of the favorites on the table. Great for breakfast, snack, dessert, holidays and hosting!
Makes 24 mini-muffins
GRAIN-FREE MUFFIN RECIPE
3/4 cup pumpkin puree
2 organic eggs
2 tbs organic, unrefined coconut oil
1/2 c organic maple syrup
1 tsp vanilla extract
1 1/2 tsp baking powder
3/4 tsp sea salt
2 tbs pumpkin pie spice
1 c mini dark chocolate chips
1/2 c unsweetened coconut flakes
Preheat oven to 350 degrees.
Spray mini-muffin pan with non-stick cooking spray.
Mix all the wet ingredients in a small bowl until well combined.
Mix flour, baking powder, sea salt and pumpkin pie spice together in a large bowl.
Pour the wet ingredients into the dry ingredients and stir to combine.
Fold in chocolate chips and coconut.
Using an ice cream scooper or tablespoon, evenly divide the batter into the 24 mini-muffin holes. (After I'm done dividing out the batter, I'll go back and roll each muffin amount into a ball and drop it back into the muffin hole to make sure it's smooth and amounts are even.)
Bake for 20-22 minutes, or until muffins are slightly golden on top and hold together.
Cool on a cooling rack for 10 minutes.
It's that time of year around here! When everything gets better with pumpkin! Thank goodness for the canned pumpkin for all the of the delicious pumpkin goodies! I can't imagine having to roast a big pumpkin every time I wanted to test a new pumpkin recipe - can I get an amen?! And truly, canned pumpkin is not cheating! It's purely 100% pumpkin - no added ingredients or fillers, so don't feel bad, and yes, you can still consider yourself a culinary master :) - even if you have to whip out the can opener!
This pumpkin recipe went over really well at our house, because it isn't over-the-top pumpkin. The rich and fudgy chocolate brownie is a delicious balance to the earthy pumpkin and cinnamon.
These will definitely be in Guiltless Goodies rotation this fall season! A real treat that will win over everyone!
1/2 cup Coconut Oil (measured in solid state)
8 oz Dark Chocolate (your preferred %) chopped or chips
3/4 cup Coconut Palm Sugar
3 Large Eggs
1 tbsp Vanilla Extract
1 cup Guiltless 7 Seed Flour
1/4 tsp Sea Salt
1/4 cup Dark Chocolate Chips
1/2 cup canned pumpkin
1 whole egg
3 tbsp coconut sugar
1 tspn cinnamon
1 tspn pumpkin pie spice
1. Preheat oven to 350 degrees F. Spray an 8x8 inch (or 9x9 inch) square pan with non-stick cooking spray. (Lining pan with parchment paper helps brownies to come easily, too, but not necessary.)
2. In a small sauce pan on low heat, place coconut oil and 8 oz of dark chocolate. Melt together, stirring frequently.
3. Once chocolate is melted, pour into a large bowl to cool slightly. Whisk in coconut sugar.
4. Add eggs, whisk together. Whisk in vanilla.
5. Add Guiltless 7 Superfood Flour and Sea Salt, and whisk until well combined.
6. Transfer brownie batter to prepared baking dish, and spread evenly.
7. Make Pumpkin Filling: whip together all filling ingredients with an electric mixer.
8. Drop spoonfuls of pumpkin filling over the top of the brownie batter. Using a butter knife, swirl the pumpkin into the brownie batter, trying to work some of the pumpkin down and some of the brownie batter up to make swirl marks. Sprinkle with chocolate chips.
8. Bake for 25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs attached and edges are darkened.
9. Cool completely (at least 10 minutes) on a wire rack before cutting into squares.
10. Cut into 9 squares for larger brownies or 16 squares for smaller brownies.
Hey, friends! Happy October!
We're so happy to bring you another Guiltless Pumpkin Recipe for pumpkin season! These are delicious, light and rolled in cinnamon and coconut sugar.
If you want more of a pumpkin flavor, you can add more pumpkin pie spice. We keep the pumpkin flavor on the light side, so it's not too overwhelming. But you can do whatever your pumpkin lovin' heart desires!
Inspired by Wholesomelicious
Makes 15 cookies
3 cups Guiltless Superfood Flour
1/2 tsp baking powder
1/4 tsp sea salt
11/2 tsp pumpkin pie spice
3 tbs coconut oil (soft but not melted)
1/2 c pumpkin puree
1/2 c real maple syrup (or 3/4 cup coconut sugar if you want them a bit sweeter)
3 tbs coconut sugar
2 tbs cinnamon
Preheat the oven to 350.
In a large bowl, mix together Guiltless Superfood Flour, baking powder, salt, and pumpkin pie spice.
In a separate small bowl, whisk together coconut oil, pumpkin puree, maple syrup, and vanilla extract.
Add the wet ingredients to dry. Mix together until wet, and sticky. Refrigerate for about 10 minutes (this allows the dough to get a little more sticky and firm).
In a small bowl, mix cinnamon and coconut sugar.
Form dough balls that are about 1 to 1.5 inches in diameter, roll dough into cinnamon mixture. Place on a cookie sheet. Using a jar or glass, flatten cookies to about ½ inch thick.
Bake cookies for 19-20 minutes (depending on oven and thickness of cookies). Cookies should feel firm on the top, but may be soft in the middle. They will continue to get firmer once out of the oven.
Cool completely on the cookie sheet.