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    Pumpkin Banana Chocolate Chip Muffins

    Pumpkin Banana Chocolate Chip Muffins

    As soon as September hit we were ready for all things pumpkin around here! We used our amazing 7 Seed Flour (of course!) making these muffins grain free and gluten free! They are insanely moist and pack a perfectly sweet punch that will satisfy your pumpkin and chocolate cravings for sure. Here's what we did....

    As with most baking recipes- first mix all wet ingredients in one bowl, and dry in another. Make sure to mash your banana and slightly beat your eggs before adding to the mix. (Or forget to do that like I did and spend extra time mashing as you mix everything together! Ha!)

    https://www.guiltlessgoodies.com/collections/all/products/gluten-free-flour-7-seed

    Next add wet to dry ingredients and mix until just combined.

    This is a sticky batter, so don't be alarmed! The easiest way to fill your muffin tin is with the help of a cookie dough scoop like this one. They aren't very expensive and if you're a baker, you'll never be sorry you bought one. I reach for mine often, whether it's for baking or for scooping out home-made meatballs!

    I lined my muffin tin with liners but I would recommend spraying the tin with non-stick spray instead. I found that many of my muffins stuck to the liners even when cool, and sucking muffin liners isn't cute...but I did it anyway because these muffins are that good. Therefore, fill your non-stick sprayed, 12 count muffin tin 3/4 full. Also, sprinkle a few extra mini chocolate chips on top because CHOCOLATE, and because you're a fancy baker who knows how to make things that not only taste good, but look good too!

    Throw these babies in the oven for 25-30 minutes. I know this seems like a long time for muffins, but this is such a wet batter I found that mine still weren't done at the 20 minute mark. Ovens vary though, so check yours around 20-22 min and see how they look.

    They come out smelling like heaven, and other people in your house will emerge from their rooms and ask what you're up to. Feel free to use the power of these delicious treats to bribe said people to do things in order to taste one. Or not, just saying!

    And your last step is take some Instagram worthy photos of your muffins and tag us so we can see! We hope you enjoy!

    Pumpkin Banana Chocolate Chip Muffins

    (recipe adapted from Jen Eddin's Pumpkin Banana Muffin)

    Ingredients:

    • 1 medium banana, mashed
    • 1/2 c pumpkin puree
    • 1/3 c maple syrup
    • 2 eggs
    • 2 tbsp coconut oil, melted
    • 1 tsp vanilla extract
    • 1 1/4 c 7 Seed Flour
    • 1 tbsp pumpkin pie spice
    • 3/4 tsp baking powder
    • 3/4 tsp baking soda
    • 1/4 tsp salt
    • 1/4 c mini dairy free chocolate chips

    Directions:

    1. Preheat oven at 350 and spray 12 count muffin tin with nonstick spray.
    2. In a medium bowl, combine mashed banana, pumpkin, maple syrup, lightly beaten eggs, melted coconut oil and vanilla. Whisk to combine.
    3. In a larger separate bowl, combine 7 Seed Flour, pumpkin pie spice, baking powder, baking soda, and salt. Stir to combine.
    4. Add wet ingredients into dry plus add chocolate chips. Mix until just combined.
    5. Evenly distribute batter in muffin tin, about 3/4 full.
    6. Place in your 350 degree oven and bake 25-30 min.
    7. Remove from tin and cool on wire rack.
    8. EAT AND ENJOY!

    Guiltless Classic Pumpkin Pie (gluten, grain and dairy free)

    Guiltless Classic Pumpkin Pie (gluten, grain and dairy free)

    Happy Thanksgiving, y'all! We are so truly grateful each one of you. You play such an important role in Guiltless, and your loving support means the the world to us! We wouldn't be where we are today without YOU! So THANK YOU from the bottom of our hearts. We are headed to the Austin Turkey Trot with family. 5 miles of more talking, walking and stroller pushing than competitive trotting, and that's just the way we like it! The fresh air, blood circulation and overall vibe of the city and trotters is absolutely wonderful for us!

    After that, we will all do some of the cooking and gather at Daniel's parents house for a wonderful feast! This Guiltless Classic Pumpkin Pie and Guiltless Pumpkin Pie Bars are two of the top things I'm looking forward to eating tomorrow! What's your favorite Thanksgiving dish and dessert? 

    How will you be spending your Thanksgiving? We hope this is a wonderful time of year for you. And if theres every anything we can do for you, please don't hesitate to ask.

    We are so thankful for you, 

    Lindsey & Daniel 

    *Filling adapted from Paleo Running Momma

    Guiltless Classic Pumpkin Pie (gluten, grain and dairy free)

    Crust:

    Ingredients:
    2 1/2 cups Guiltless Flour 
    1/4 tsp sea salt
    2 whole eggs
    2 tbs coconut oil 
    2 Tbsp coconut palm sugar 
    (or 1-2 Tbsp more if you like it sweeter)

     

    Directions:

    I use a stand mixer for this because that’s what I have, and it works great. But you can also use a food processor. 
    Put the flour and salt in the bowl of the stand mixer and blend slightly. Stop, add eggs and coconut oil and blend on low-medium until it starts to bind and form a ball.

    Spray a 9inch pie pan with cooking spray. Press dough ball out into pie pan to form crust. Once pressed into the pie dish, gently pierce with a fork all over so it doesn't puff up. 

    Bake at 350 degrees for 10-1 minutes.

    Let cool completely while you make the filling. 

    Filling:
    15oz can pumpkin puree
    2/3 cup full fat coconut milk blended
    6 Tbs pure maple syrup (or 1-2 Tbsp more if you like it sweeter)
    2 tsp pure vanilla extract 
    1 Tbsp pumpkin pie spice 
    1 tspn cinnamon
    pinch of salt
    2 large eggs room temp

    1 egg yolk room temp 

    1. Whisk all ingredients except eggs, then whisk in eggs and egg yolk 1 at a time, don’t overmix.
    2. Pour filling into partially baked crust, spreading it all around to seal edges. Cover top with aluminum foil and bake (at 375 degrees F) 40-45 minutes or until center is nearly set (still a bit jiggly) and crust is deep golden brown.

    3. Allow to cool completely at room temperature to avoid excessive cracking of the filling. Once cooled, serve, or, cover and store in the refrigerator for up to 2 days prior to serving.  

      ENJOY! 

       

    Guiltless Chocolate Chip Pumpkin Brownies {gluten, grain, dairy, corn, yeast-free}

    Guiltless Chocolate Chip Pumpkin Brownies {gluten, grain, dairy, corn, yeast-free}



    It's that time of year around here! When everything gets better with pumpkin! Thank goodness for the canned pumpkin for all the of the delicious pumpkin goodies! I can't imagine having to roast a big pumpkin every time I wanted to test a new pumpkin recipe - can I get an amen?! And truly, canned pumpkin is not cheating! It's purely 100% pumpkin - no added ingredients or fillers, so don't feel bad, and yes, you can still consider yourself a culinary master :) - even if you have to whip out the can opener! 

    This pumpkin recipe went over really well at our house, because it isn't over-the-top pumpkin. The rich and fudgy chocolate brownie is a delicious balance to the earthy pumpkin and cinnamon. 

    These will definitely be in Guiltless Goodies rotation this fall season! A real treat that will win over everyone! 

     

    Ingredients: 

    Brownies:

    Ingredients:

    1/2 cup Coconut Oil (measured in solid state)

    8 oz Dark Chocolate (your preferred %) chopped or chips

    3/4 cup Coconut Palm Sugar

    3 Large Eggs

    1 tbsp Vanilla Extract

    1 cup Guiltless 7 Seed Flour

    1/4 tsp Sea Salt

    1/4 cup Dark Chocolate Chips

     

    Pumpkin Filling:

    1/2 cup canned pumpkin

    1 whole egg

    3 tbsp coconut sugar

    1 tspn cinnamon

    1 tspn pumpkin pie spice 

     

    Directions:

    1. Preheat oven to 350 degrees F. Spray an 8x8 inch (or 9x9 inch) square pan with non-stick cooking spray. (Lining pan with parchment paper helps brownies to come easily, too, but not necessary.) 

    2. In a small sauce pan on low heat, place coconut oil and 8 oz of dark chocolate. Melt together, stirring frequently. 

    3. Once chocolate is melted, pour into a large bowl to cool slightly. Whisk in coconut sugar. 

    4. Add eggs, whisk together. Whisk in vanilla. 

    5. Add Guiltless 7 Superfood Flour and Sea Salt, and whisk until well combined. 

    6. Transfer brownie batter to prepared baking dish, and spread evenly. 

    7. Make Pumpkin Filling: whip together all filling ingredients with an electric mixer. 

    8. Drop spoonfuls of pumpkin filling over the top of the brownie batter. Using a butter knife, swirl the pumpkin into the brownie batter, trying to work some of the pumpkin down and some of the brownie batter up to make swirl marks. Sprinkle with chocolate chips. 

    8. Bake for 25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs attached and edges are darkened. 

    9. Cool completely (at least 10 minutes) on a wire rack before cutting into squares. 

    10. Cut into 9 squares for larger brownies or 16 squares for smaller brownies. 

    11. ENJOY! 

     

     

     

    Guiltless Pumpkin Snickerdoodles (Paleo, Vegan, Gluten Free, Grain Free, Dairy Free)

    Guiltless Pumpkin Snickerdoodles (Paleo, Vegan, Gluten Free, Grain Free, Dairy Free)

     

    Hey, friends! Happy October!

    We're so happy to bring you another Guiltless Pumpkin Recipe for pumpkin season! These are delicious, light and rolled in cinnamon and coconut sugar. 

    If you want more of a pumpkin flavor, you can add more pumpkin pie spice. We keep the pumpkin flavor on the light side, so it's not too overwhelming. But you can do whatever your pumpkin lovin' heart desires! 

     

    Inspired by Wholesomelicious 

    Makes 15 cookies

    Ingredients: 

    3 cups Guiltless Superfood Flour 

    1/2 tsp baking powder 

    1/4 tsp sea salt 

    11/2 tsp pumpkin pie spice

    3 tbs coconut oil (soft but not melted)

    1/2 c pumpkin puree 

    1/2 c real maple syrup (or 3/4 cup coconut sugar if you want them a bit sweeter) 

    Cookie Topping

    3 tbs coconut sugar

    2 tbs cinnamon 

     

    Directions: 

    1. Preheat the oven to 350.

    2. In a large bowl, mix together Guiltless Superfood Flour, baking powder, salt, and pumpkin pie spice.

    3. In a separate small bowl, whisk together coconut oil, pumpkin puree, maple syrup, and vanilla extract.

    4. Add the wet ingredients to dry. Mix together until wet, and sticky. Refrigerate for about 10 minutes (this allows the dough to get a little more sticky and firm).

    5. In a small bowl, mix cinnamon and coconut sugar.

    6. Form dough balls that are about 1 to 1.5 inches in diameter, roll dough into cinnamon mixture. Place on a cookie sheet. Using a jar or glass, flatten cookies to about ½ inch thick.

    7. Bake cookies for 19-20 minutes (depending on oven and thickness of cookies). Cookies should feel firm on the top, but may be soft in the middle. They will continue to get firmer once out of the oven.

    8. Cool completely on the cookie sheet.

    9. Enjoy!