Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

(Egg free, dairy free, soy free, gluten free, nut free)


1 3/4 cup flour

1/4 cup collagen powder

1 tsp baking powder

1/2 tsp baking soda

1 1/2 tsp pumpkin pie spice

1 cup of pureed pumpkin (BPA free canned or fresh)

1 cup of almond milk

1/4 cup maple syrup (or honey)

2 chia eggs (see notes)*

Dark chocolate chips (for topping)


Preheat oven to 350F

Line muffin tray with parchment muffin liners.

Prepare chia eggs and set aside (see notes).

Mix all dry ingredients together in a large mixing bowl.

Using a whisk, combine wet ingredients with dry ingredients and mix well. The batter should be thick.

Fill muffin liners 3/4 of the way. Sprinkle some dark chocolate chips on top.

Bake for 25 minutes.

Allow the muffins to cool before serving.

Makes 12 large muffins.


2 chia eggs = 2 tablespoons of chia seeds + 5 tablespoons of water.

mix in a separate mini bowl and set aside for 5 minutes, allowing the chia seeds to gel.

*If eggs are well tolerated, you may replace this recipe with 1 pastured egg instead of the chia eggs.

*Always use organic and natural ingredients whenever possible.

With Joy,


hudson valley, new york

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