When it comes to snack time I love to have healthy options for both me and my family. As someone who suffers from digestion issues, I’m always looking for creative ways to make tasty treats that I can enjoy and my children will also love! These delicious vegan and gluten-free Pumpkin Chocolate Chip Muffins were a huge success and a perfect Fall addition to baking. The bonus feature that I like to add into my baking or cooking is an extra boost of protein using Arbonne’s Vegan Protein Boost .

When following a plant based diet it is so important to get protein into our meals. Likewise, children often do not consume enough protein into their diets and this is a perfect way to add it in. It is completely flavorless, odorless, can be added to hot or cold and only contains three ingredients; pea protein, rice protein and cranberry protein. There will be plenty more where these came from!

Pumpkin Spice Muffins

These delicious muffins are vegan, low fat, oil free, nut free and gluten free.

Dry Ingredients

2 Cups Gluten Free All Purpose Flour
1/2 Cup Coconut Sugar
1 Tablespoon Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1/2 Teaspoon Pumpkin Pie Spice
1/2 Teaspoon Sea Salt
1/2 Cup Dairy Free, Soy free, Nut Free Chocolate Chips

Wet Ingredients

1 Cup Canned Pumpkin Purée – Not Pumpkin Pie Filling
1/2 Cup Non Dairy Milk – I Used Unsweetened Coconut Milk
3/4 Cup Apple Sauce
2 Tablespoons Maple Syrup
2 Teaspoons Vanilla Extract

Method

Preheat the oven to 400 degrees Fahrenheit.
Line a muffin tin with 12 liners or non-stick spray.
In a large bowl, combine all dry ingredients and whisk together until combined.
In a separate smaller bowl, whisk together all wet ingredients.
Fold wet ingredients into dry ingredients. Mixture will be thick and taste amaaazing!!
Spoon into the muffin cups and fill almost to the top.
Bake for 17-19 minutes, until golden brown and a toothpick comes out clean.
Enjoy!!