Welcome to ABC's and Allergies! I hope you will enjoy some of my thoughts and experiences with allergies and homeschooling, and try out some of my recipes. I have found a new passion for creating excellent meals that are free of Mandie's allergens, and are so yummy no one realizes they are "allergen free". I am also passionate about raising awareness of food allergies, and raising money for FAAN.

Tuesday, November 16, 2010

Pumpkin Chocolate Chip Muffins

Adapted From: “Vegan Lunchbox” by Jennifer McCann (www.veganlunchbox.com)
1 cup plain canned pumpkin or fresh pumpkin puree
½ cup water
1/3 cup olive oil
2 Tbsp flax meal
1 tsp vanilla
½ cup gluten free oat flour
½ cup sorghum flour
2/3 cup gluten free all purpose flour (we use Bob’s Red Mill)
1 1/3 cups sugar
1 tsp baking powder
1 tsp xanthan gum
½ tsp baking soda
½ tsp salt
 ½ tsp cinnamon
¼ tsp nutmeg
1/3 cup vegan chocolate chips (Enjoy Life or Kroger Value Brand chocolate chips)
Cinnamon Sugar for topping
Preheat oven to 350*.  Spray muffin tin with non-stick spray or line with paper muffin cups and spray cups with nonstick spray.  Set aside.  Put the pumpkin, water, oil, flax meal, and vanilla in a blender or food processor and process on high for at least 1 minute, until light in color and well blended.  Set aside.  In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, xanthan gum, salt, nutmeg, and cinnamon.  Add the pumpkin mixture and mix w/a wooden spoon until well blended.  Fold in the chips.  Spoon the batter into the muffin tin to make 12 muffins.  Sprinkle the tops with cinnamon-sugar.  Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.  Let cool for 5 minutes in the pan, then use a spatula to gently lift each muffin from the muffin tin.  Finish cooling on a wire rack.

No comments:

Post a Comment