Recipe: Dr. Jiwani’s Chocolate Pumpkin Muffins
With Thanksgiving fast approaching, I needed a festive snack to occupy my hungry husband without affecting his diabetes. He always likes to have something with his afternoon tea, so I thought these Chocolate Pumpkin Muffins, chock full of protein and healthy nutrients would be a secret winner. For my various autoimmune diseases, his diabetes, and my various patients, I needed to ensure this tasty treat was High Protein, Low Carb, Gluten-Free, Egg-Free, Dairy-Free, Soy-Free, Corn-Free and ideal for Paleo, Keto, Vegan & Grain-Free Diets. Thank goodness my husband is a willing guinea pig for me to experiment with, as I try to develop recipes & dietary solutions for my patients with food allergies and other dietary modifications.
I love the fall for its colours, the smell of cinnamon and the amazing gourds like pumpkin & butternut squash that are great for recipes. Pumpkin is an incredible fruit, low in calories and carbohydrates, but rich in many antioxidants, such as Zeaxanthin, Lutein, Cryptoxanthin, Vitamin A, C, E, B vitamins and critical minerals such as Potassium & Calcium. The Vitamin A levels in Pumpkin are the highest of all gourds, at over 200% RDA (Recommended Daily Allowance) essential for healthy skin, mucosa, vision and immunity.
I was surprised that it was hard to find organic pumpkin puree in the suburbs, although thankfully it was ever present in Whole Foods. I find that using organic ingredients makes all the difference in flavour and health effects in cooking and baking. It is important to avoid the Pumpkin Pie Puree in a can as it is full of sugar!
Happy Thanksgiving Everyone!
Dr. Jiwani’s Chocolate Pumpkin Muffins
Serving: 24 Chocolate Pumpkin Muffins or 48 Mini-Muffins
3 cups Organic Pumpkin Seeds
1 cup Dr. Jiwani’s 100% Organic Pre-digested Brown Rice Protein Powder
2 teaspoon Baking Soda
1 teaspoon Himalayan Sea Salt
½ cup 70-80% Organic Dark Chocolate Pieces (Check Label for Allergies)
½ cup Nuts of Choice (Walnuts, Pecans, Macadamia, Cashews)
½ cup Organic Unsweetened Shredded Coconut (Avoid Sulphites)
2 teaspoon Organic Cinnamon
1 teaspoon Organic Cardamom
1 teaspoon Organic Ginger
1 teaspoon Raw Organic Cacao Powder
½ teaspoon Organic Cloves
½ teaspoon Organic Allspice
2 cup Organic Pumpkin Purée
½ cup Organic Avocado Oil / Grapeseed Oil/ Coconut Oil (Healthiest)
1 cup Organic Coconut nectar / 3 Pinch Stevia / 1 cup Xylitol (may cause digestive upset in some)
Egg Replacer (270mL Water + 6 tbsp (90mL) Ground Chiaseed: Mix, Set Aside & Wait 15 mins before using)
3 Eggs can be used instead of Egg Replacer if you’re not vegan or allergic to Eggs!
Water as needed to moisten batter (I add this at the end after trying to bind it all together)
- Preheat oven to 350 degrees
- Make Egg Replacer & set aside for 15 minutes
- Line muffin tins with recycled brown paper muffin liners
- Grind Pumpkin Seeds with food processor into flour-like consistency
- Measure & combine all the dry ingredients, including the spices into a very large mixing bowl
- Measure & combine the wet ingredients separately, whisk well into Egg Replacer
- Combine wet & dry ingredients, mix well. Add Water as needed to mix in all dry ingredients.
- Scoop with melon baller or small ice cream scoop into muffin tins
- Bake at 350 degrees for 25 minutes or until toothpick comes out clean, depending on your oven, use caution after 20 mins.
- Cool Muffins for 1 hour to allow it to gel
- I always make extra and Freeze the remaining in Glass Lock Containers to ration the family
- AVOID PLASTIC for storage due to cancer causing & hormone disrupting chemicals that leach into the food
- Kids prefer the mini-muffins as they’re cute and manageable without waste, whereas the Big Monsters can chomp those in two bites and often end up eating 4 – 6 minis!!
- Please avoid your specific food allergies. This recipe is allergy-free as above, when the correct ingredients are used as per the recipe above
- This is an Adapted Recipe
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This post is for educational purposes only and does not advocate self-diagnosis. Due to individual variability, consultation with a licensed physician is highly recommended, prior to starting a natural treatment plan.
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