Monday, September 21, 2015

Gluten-Free, Dairy-Free Pumpkin-Chocolate Chip Muffins

Autumn is almost here!  And on this cold and rainy day it truly feels like fall and makes me think of baking with pumpkin. While wearing a sweater.

This is my go-to pumpkin muffin recipe, adapted from Vegan with a Vengeance. (Here's a photo.)

1 3/4 c. flour (I use a combination of oat flour, sorghum flour, rice flour)
Between 1/2 cup and 3/4 cup sugar (or sucanat)
1 T baking powder
1/4 tsp salt
1 tsp cinnamon (I just use a long dash or three)
1/2 tsp ginger
1/2 tsp allspice 
1/8 tsp cloves
1 cup pureed pumpkin 
1/2 cup non-dairy milk of choice, or cow's milk if you can do dairy
1/2 cup vegetable oil 
2 T molasses 
chocolate chips

Mix all the dry ingredients except the chocolate chips together, In a separate, larger bowl, mix the wet ingredients.  Add the dry ingredients and stir until combined, then stir in the chocolate chips. Bake in greased muffin tins (mini or regular) at 400 degrees until they are done--in my oven, this is between 10-15 minutes.

Happy autumn!

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