It’s rare to find a decadent treat that is also guilt free.  But it just happened.  You found it.  And not only that, but if you have a well stocked pantry you probably already have the ingredients to make this delicious delight right now!  Similar baked goods tend to be loaded with sugar, but not this one, sistas!  I’m hooking you up with a gluten-free, dairy-free, refined sugar-free, hassle free, GUILT free treat that you’re going to love.  Slather on a little almond butter and mmm-mmm-mmm.   You can thank me in the comments section

• 1 3/4 cup (1 15 oz. can) organic pumpkin pie mix  (OR 1 can organic pumpkin plus 2 heaping tablespoons of pumpkin pie spice)
• 1/3 cup canola oil  (you could also use butter, if you are not vegan)
• 1 cup organic sugar or maple syrup
• 3 eggs
• 3 cups All Purpose Baking Mix (I use Gluten Free Baking Mix)
• 1 teaspoon salt
• 1 tablespoon vanilla extract
• 1 cup dark chocolate chips , at least 70% cacao content

Preheat the oven to 350 degrees F.

Whisk the pumpkin pie mix with the oil.  Add the sugar and salt, stir to combine.  Then whisk in eggs, one at a time.

Slowly fold in the baking mix using a rubber spatula, making sure not to overwork the dough.  Then gently fold in the chocolate chips.

To make a loaf pour the mix into a glass baking dish and bake for 40-45 minutes.  Or to make muffins (yields 2 dozen), use a spoon place the pumpkin mix into greased/lined cupcake trays and bake for about 30 minutes.  Either way bake until the top is golden brown.

Cool before serving.

Quinn Asteak is a featured In The Kitchen contributor and an holistic-health coach/ cooking teacher teaching people to have fun in the kitchen! For more about her click here for her full bio and all of her articles! read more →