Who else loves pumpkin in desserts?!
Well it’s Autumn here in Australia, and I’m basically using it as an excuse to whip up all things pumpkin, spiced and cosy. The combination of almond butter, coconut sugar and pumpkin creates an extremely moreish nutty flavour in these muffins. So tasty you guys need to try it!
Here is the recipe:
PUMPKIN CHOC CHIP PROTEIN MUFFINS (gluten-free, oil-free, one-bowl)
March 29, 2020
Category
Baking
Breakfast
Cooking method
Dessert
Dietary
Gluten-free
High-protein
Meal type
Oil-free
Recipe type
Snack
Sweet
Persons
6
Serving Size
1 muffin
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Notes
*Storage tips: in an airtight container at room temperature for 3 days, in the fridge for a week or in the freezer for months
These keep very well in the freezer so it would be ideal for meal preps or to make in advance too!
Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup almond butter
- 3/4 cup brown rice flour
- 1/4 cup vegan vanilla protein powder
- 1/2 cup coconut sugar
- 1/2 cup dark choc chips
- 1 teaspoon baking powder
- Dash of water (if required)
- *Optional: Pinch of salt, 1 teaspoon cinnamon or pumpkin spice
- now if you try making these!
Instructions
- 1. Preheat the oven to 170 degrees Celsius. Prepare 6 cupcake/muffin holes with liners or oil spray. Alternatively I just used a silicone muffin tray.
- 2. Add all the ingredients into a bowl and stir until no flour lumps remain and a thick batter is formed.
- 3. Divide the batter amongst the 6 holes
- 4. Bake in the oven for 12-15 minutes until a knife inserted comes out clean
- 5. Allow the muffins to cool before removing from the mould and serving