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.