Breakfast/Brunch Desserts Recipes

Mini Pumpkin Spice Loaves with Chocolate Chunks

pumpkin spice bread

mini pumpkin spice bread

Mini Pumpkin Spice Loaves with Chocolate Chunks

Yields 12 mini loaves


  • 6 scoops F-Factor 20/20 Vanilla Powder
  • 1/4 cup coconut flour
  • 1/4 cup Manitoba Milling Co. milled flaxseed
  • 1/2 tbsp. baking powder
  • 1 tsp. pumpkin spice
  • 1/2 tsp. cinnamon
  • 2 eggs
  • 3/4 cup siggi’s plain nonfat yogurt
  • 1/2 cup canned pumpkin
  • 1/4 cup Manitoba Milling Co. Flax Milk or any milk
  • 2 tbsp. FiberYum syrup  or any fiber syrup
  • 2 tsp. vanilla extract
  • Lily’s chocolate bar (2 small pieces per muffins)


  1. Preheat oven to 350 degrees. Lightly grease or spray 12-cup brownie pan.
  2. In large bowl, combine F-Factor 20/20 powder, coconut flour, flaxseed, baking powder, cinnamon, and pumpkin spice.
  3. In small bowl, whisk 2 eggs. In medium bowl, combine yogurt, canned pumpkin, flax milk, FiberYum syrup, and vanilla extract. Add whisked eggs into medium bowl and combine.
  4. Add the wet ingredients into the bowl of dry ingredients and stir until combined.
  5. Evenly distribute batter into each brownie tin.
  6. Bake for 15 minutes. Top each muffin with 2 pieces of chocolate. Bake additional 10 minutes or until a toothpick comes out clean. Let cool for 5-10 minutes, then transfer to a wire rack to continue cooling.

You Might Also Like

No Comments

    Leave a Reply