What's the best part of a muffin? The top of course! So, we decided to skip all the bs and make gluten-free, vegan, chocolate chunk PUMPKIN SPICE muffin tops!! And when we say chocolate chunk, we really mean Chocolate Coated ALMOND SPICE Squarebar chunks. These delicious morsels of FALL are basically fluffy, cake-like cookies, so they are easy to grab-and-go for breakfast (or dessert!).
1 cup canned organic pumpkin puree (not pumpkin pie filling)
1 cup coconut sugar
1/2 cup coconut oil
2 tbsp unsweetened applesauce
1 tbsp vanilla
2 cups garbanzo bean flour (want to make them more like oatmeal cookies? use 1 cup garbanzo bean flour and 1 HEAPING cup of gluten-free oats)
2 tsp baking powder
A pinch of salt
1-2 tsp cinnamon (feel free to also add cloves, ginger, allspice, or nutmeg)
3-4 Chocolate Coated Almond Spice Squarebars (cut each square into 9ths - 9 tiny squares).
1 handful of pecans or walnuts (optional)