Fall Everything Recipes

Pumpkin Chocolate Chip Muffins (gluten free)


1 1/2 cup pumpkin puree (not pumpkin pie mix)

1 3/4 cup all purpose gluten-free baking mix

1 tsp baking soda

2 teaspoon cinnamon

1/2 tsp pumpkin spice

1/2 tsp salt

2 eggs

3/4 cup coconut sugar

1/3 cup coconut oil

1/4 cup milk of choice

1 cup dark chocolate chips (I used ones that were ~63% cocoa)

3 scoops vanilla whey protein- check the label of the protein to make sure it’s gluten free– for those that don’t have to follow gluten free diet, any type will work


  • Mix flour, baking soda, salt, cinnamon, and pumpkin spice in a medium size bowl
  • Next, mix eggs. sugar, oil,milk, and pumpkin puree in a larger bowl
  • Add dry ingredients to wet mixture until combined well
  • Stir in chocolate chips
  • Fill all greased muffin tins to the rim, Bake at 350 degrees for 25-30 minutes–Serve immediately or can be saved in fridge for up to 1 week

***I like to make a big batch of these and keep them in the fridge for breakfast,a snack, or even eat as dessert throughout the week!!! ***

More of these recipes to come soon 🙂

Pumpkin French Toast Bake

Tomato Basil Parmesan Soup

Easy & Nutritious Butternut Squash Soup

Pumpkin Spice Ice Cream

Creamy Asparagus Soup


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