It’s pumpkin everything season but sadly so many treats are loaded with sugar. Indulge in your pumpkin spice dreams with my healthy and delicious yet wonderful sinless Protein Packed Pumpkin Chocolate Chip Streusel Vegan Muffins recipe that is also gluten free AND sugar free!
Muffins
- 1 1/4 cup pumpkin puree
- 1 cup plain plain or vanilla vegan Greek yogurt
- 2 Tbsp. monk fruit maple syrup (I use Lakanto monk fruit maple syrup)
- 2 vegan egg replacers (I used 6 tablespoons of liquid Just Egg)
- 1/2 tsp. pure vanilla extract
- 1 cup gluten free baking flour
- 1 cup vegan vanilla protein powder
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 tsp. pumpkin pie spice
- 1/2 cup monk fruit or stevia sweetened chocolate chips ( I use Lakanto monk fruit chocolate chips)
Streusel
- 3/4 cup gluten free all-purpose flour
- 1/4 cup granulated monk fruit white sugar ( I use Lakanto monk fruit granules)
- 1/4 cup monk fruit brown sugar (I use Lakanto golden brown monk fruit sugar)
- 1 teaspoon pumpkin spice
- 6 tablespoons melted vegan butter
To make streusel
In a medium-sized bowl, whisk or stir together flour, brown sugar, granulated sugar, and pumpkin spice.
Drizzle butter over the mixture and use a fork to toss and claw the ingredients together until combined but still clumpy. Don’t over-mix or the streusel will become like a paste, simply toss together until mixture is clumpy, no longer dry, and the flour is completely absorbed.
To make muffins
Preheat your oven to 350 degrees fahrenheit and grease 2 12 well muffin tins.
In a large bowl, combine the pumpkin puree, yogurt, syrup, egg replacer, and vanilla extract.
In a separate mixing bowl, combine the flour, protein powder, baking powder, baking soda, salt, and pumpkin pie spice.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix as it can result in a dense bread. Fold in the dark chocolate chips.
Using an ic cream scooper, add a heaping scoop of batter into each well (you should yield about 16 muffins). Top each muffin generously with streusel.
Bake for 45 minutes (insert a toothpick into the center to make sure comes out clean or with a few moist crumbs).
Allow muffins to cool on a wire rack to cool completely and then enjoy!
