In the spirit of full disclosure, melaniewinters.com is a compensated affiliate meaning we may make a small commission when you click on/purchase something through the ad links in this post. It doesn’t change the cost at all for you, but does help us keep on keepin’ on, so thanks!
If any of you have been following me on Instagram or checked out any of my other recent recipes, you’ve probably heard that I’m in the midst of a gluten, dairy and egg free elimination diet. I’m trying to figure out what’s triggering some of my joint inflammation so I can avoid certain foods that make my Rheumatoid Arthritis worse. I obviously thoroughly miss cheese but am also now finding that I’m getting quite the insatiable sweet tooth…pretty out of characteristic for me, but I guess when you can’t have something it just makes you want it that much more!
I’ve done some great coconut chia puddings and delicious smoothies but I just sooo needed some baked goods in my life. So I decided to give the ol’ boxed muffin mix and canned pumpkin hack a try, but with a little something extra.
These gluten, egg and dairy free pumpkin chocolate-chunk muffins are the result! I have to be honest, they are SUPER dense, so not necessarily what I think when I think “muffin”. But they are really tasty and full of some added nutrients, so that’s a win! They really make me think “pumpkin pie in muffin form”. The apple sauce helps tone down the pumpkin just a bit and work with the pumpkin to keep these muffins really moist. They are great warm out of the oven or cold, plain or with butter. A little pinch of course sugar on the top never hurts either ;)
Pumpkin Chocolate Chunk Muffins
ingredients:
- 1 16oz package King Arthur Flour Gluten Free Muffin Mix
- 15 oz canned pumpkin
- 1/2 cup unsweetened apple sauce
- 1 handful of dark chocolate chunks (or more/less to your liking)
instructions:
How to cook Pumpkin Chocolate Chunk Muffins
- Preheat oven to 375 degrees F
- In a large mixing bowl, mix together all ingredients.
- Grease a muffin tin.
- Scoop batter into muffin tin, filling each almost to the top.
- Bake at 375 degrees F for 25 minutes or until a toothpick inserted comes out clean.
- Let cool slightly before eating.
No searing. One pot. Dump your ingredients, set and forget. This Masters Inspired Slow Cooker Pulled Pork is high in flavor and low in effort, so an all-around winner.