Some foods were just meant to go together, like macaroni and cheese or peanut butter and jelly.
This fall I came across a recipe for pumpkin bread which sounded so delicious that I simply had to try modifying it to be allergen-free. One thing I’ve discovered in gluten-free baking is that often smaller pastries & bread do better texture-wise, so I converted the recipe from pumpkin loaves to pumpkin muffins.
And just because pumpkin and chocolate belong together like eggs and ham, I tossed in a few chocolate chips for good measure.
Gluten-Free and Vegan Pumpkin Chocolate Chip Muffins
This recipe is gluten-free, dairy-free, egg-free, soy-free, and nut-free. Recipe makes approximately 24 muffins.
Ingredients
2 1/2 cups brown rice flour
1/2 cup cornstarch
1/2 teaspoon ground mace
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon xanthan gum
1 baking powder egg (1 tablespoon oil, 2 tablespoons water, and 2 teaspoons baking powder mixed well)
1/2 cup applesauce
1 cup canola oil
1/2 cup water
2 cups sugar
1 can (15 oz) canned pumpkin (not pumpkin pie filling)
2/3 cups semisweet chocolate chips (make sure they are allergen free)
Preheat oven to 350 degrees and grease 24 muffin holders. In bowl, combine flour, cornstarch, mace, allspice, cloves, cinnamon, baking soda, salt, and xanthan gum.
Blend together the baking powder egg, applesauce, oil, and water with a mixer. Add in the sugar and pumpkin until thoroughly combined.
Spoon in the dry ingredient mixture into the liquid ingredients and mix at medium speed until a smooth batter forms. Gently stir or mix in the chocolate chips.
Divide batter into muffin tins and bake for approximately 25 minutes or until golden brown.
Let cool in tins for 10 minutes and then transfer muffins to a wire rack.
