Seasonally Sweet & Spicy
Prep & Cooking: 15 mins prep, 20-55 mins to bake
Makes: 1 loaf or approx. 12 muffins
1 - 368 ml (15 oz) can of pumpkin puree (not pie filling)
2 flax eggs or egg substitute of your choice
• Each flax egg consists of 1 tbsp ground flaxseed and 2 tbsp water – combine water and ground flax and allow to sit for 5 minutes to thicken before adding to your recipe.
2 cups of all-purpose flour or gluten free baking blend
1 tsp baking soda
1 tsp baking powder
¼ cup brown or coconut sugar
1-2 tbsp pumpkin pie spice (start with 1 tbsp and add more to taste)
¼ cup vegetable oil or melted coconut oil
1 tbsp molasses (optional)
Pinch of salt
1/3 cup chocolate chips
1/3 cup chopped pecans
Optional additions or toppings: chopped pecans and/or raw pumpkin seeds
Preheat oven to 350° and prepare a loaf pan or 2 muffin trays.
In a large bowl, combine oil, sugar, pumpkin, molasses, and flax eggs. Stir to combine.
In a separate bowl, combine flour, pumpkin pie spice, baking soda, baking powder, and salt. After the dry ingredients are mixed, add them to the wet ingredients and stir to combine. Add the chocolate chips and pecans and optional pumpkin seeds to the batter and gently fold the batter until incorporated.
Fill your loaf pan and pat the batter down with a spoon or rubber spatula to pop any air bubbles. If you are opting for muffins, fill each of your prepared muffin cups around ½ of the way full. Whether you are making a loaf or muffins, you can dot the tops with additional chopped nuts and pumpkin seeds if desired.
Bake at 350°F for 45-55 minutes for a loaf, or 20-25 minutes for muffins. Use a toothpick or knife to test the centre of the loaf or muffins; when it comes out clean they are done.
Allow to cool for around 10-15 minutes before removing from the pan.
Tips & Variations:
• Easily convert this loaf recipe into around 12 muffins, fill muffin tins ½ full, top with optional pecans and/or pumpkin seeds and bake for 20-25 mins