Chocolate Chunk Pumpkin Spice Muffin Tops


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!).  


Ingredients:

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)


Recipe:

  1. Preheat oven to 350 degrees F. 
  2. Combine first 5 ingredients - pumpkin, sugar, oil, applesauce, and vanilla. You can use an electric mixer or just place in a large bowl and whisk yourself.  
  3. In a different bowl, combine the rest of the ingredients, with the exception of the Squarebar chunks. 
  4. Add dry mixture to your large "wet-ingredient" bowl. Mix to combine. 
  5. Next fold in the Squarebar chunks. 
  6. Set batter aside and lightly oil a baking sheet with coconut oil. 
  7. Using a spoon or ice cream scoop, drop dollops of dough onto the baking sheet. 
  8. Bake for 10 minutes (if you made small dollops) or 12 minutes (for larger ones). The bottom and edges should be golden brown. 
  9. If you can wait, let cool. They taste great warm, but even better cooled. 


10.23.2015 | Square Kitchen