Pumpkin Spice Chocolate Chunk Muffins
Fear not, raisins were not used in the making of this recipe, those are dark chocolate chunks you see above! #phew
It's October aka the wonderfully #basic season of Uggs, knitted scarves, black leggings and of course, pumpkin spice everything. Legit. I've seen pumpkin spiced Oreos, Pringles and even fettuccine. I mean, lattes are cool and all but do you even eat pumpkin spice muffins? They're sooo tasty, dairy-free, low sugar per serving, and made with a couple of my go-to healthy baking substitutes that I use all the time such as:
Unsweetened apple sauce instead of butter or oil
All natural nut butter (cashew, peanut, almond) instead of processed peanut butter
Non-dairy milk alternative (almond, coconut, cashew, hemp) instead of regular dairy milk
Spelt flour or even whole grain flour instead of all purpose flour
You'll wanna be careful choosing a canned pumpkin puree as most brands list added sugar and other crap ingredients that we do not want or need in our bodies. I bought the 100% pure pumpkin puree can labelled, "Pure Pumpkin" from Our Compliments at Sobeys - believe it or not it was the best brand available with no added sugar + it was on sale #yass.
Oh man, this was my very first time trying out cashew butter! Where has this creamy deliciousness been all my life?! At the local Bulk Barn it seems. It's. so. good. If you're a fan of peanut or almond butter, you're in for a real treat.
I stumbled upon this recipe in the blog-sphere and as usual, I made a few little ingredient tweaks based on personal preference. But it's important to note that while cooking may be an art, baking is said to be a science. Sure, you could probably just wing your way into making a great dinner by throwing together some rando ingredients, but you really have to adhere to ingredient listings and directions while baking. What I'm trying to say is if you're gonna use substitutes, ensure the alternative ingredient yield is similar to the original ingredient's composition. A quick Google search will answer any questions you may have about ingredient conversions (for example: one cup of grain-based flour = 1/4 coconut flour due to it's absorbency. Another example: 1/2 cup oil = 1/2 cup of unsweetened apple sauce. This just depends on ingredient make-up #science) Google is your friend here! Or just leave a comment below and I'll do my best to help you out!
Go ahead and try these for yourselves :) Lemme know in the comments/insta if you've altered the recipe in any way as I'm constantly looking for more creative ideas!