I know pumpkin season is almost over, but I recently whipped these up because I didn’t want my pumpkin puree to go bad in the fridge + had to share them since they were so tasty! I also thought this would be a timely post as this could be a great addition to your Thanksgiving brunch menu and doesn’t require much effort to make. I “little adapted” Dr. Axe’s Gluten-Free Pumpkin Bread because it was my go to pumpkin bread recipe until I started to have a funny relationship with eggs. They are starting to make me feel “heavy” after I eat them lately, which means I’m experimenting more without them. This pumpkin bread was a perfect example of where I replaced the 4 eggs in the recipe for 4 flax eggs and the consistency was perfect (if not better!) While it’s already a really healthy recipe, I added/substituted a few other things to suit my taste buds 🙂
- 1 cup almond flour
- ¼ cup coconut flour
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ¾ cup pumpkin
- ¼ cup maple syrup
- ¼ cup melted coconut oil
- 1 tbsp vanilla extract
- 4 flax eggs (4 tbsp ground flax seed + 6 tbsp water)
- ⅓ cup vegan dark chocolate chips
- Preheat oven to 325 degrees F and grease cupcake pan with coconut oil spray.
- Prep the flax eggs by combining the ground flaxseed + water in a bowl and stirring until well combined. Allow it to sit for 3-5 minutes to thicken.
- While the flax eggs are thickening, combine all wet ingredients in a bowl and mix. Then add in flax eggs and mix again.
- Add the dry ingredients to the wet ingredients. Stir until well-combined.
- Fold in the dark chocolate chips until evenly distributed.
- Spoon the mixture into the greased cupcake pan by filling each cupcake mold only halfway. Bake for about 35-45 minutes. Scones are done when toothpick comes out clean.
- Allow to cool in the pan for about 10 minutes until moving to a cooling rack. Store in the fridge for up to 2 weeks and feel free to eat them cold, reheat in the microwave and/or serve with a dollop of almond butter. Enjoy!
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Speaking of pumpkin… If you want a delicious + healthy twist on pumpkin pie, then you need to try my Raw Pumpkin Pie Truffles this Thanksgiving!
With Health + Happiness Always,
Jax
PS – Know you will need to recover from your “turkey hangover”?! Stay tuned for my Black Friday Exclusive Offer for a Healthy Holiday Power Hour with me 🙂
