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Pumpkin Chocolate Chip Muffins (gluten free, egg free, nut free, low sugar, vegan optional)

Pumpkin Chocolate Chip Muffins (gluten free, egg free, nut free, low sugar, vegan optional)

Fall is my favorite season. I had a fall wedding and both of my girls were fall babies. I love the food, colors, scents, fashion and cooler weather. Although it's not officially fall yet, I'm blazing ahead with pumpkin recipes!

These pumpkin muffins are extremely tasty! They are really moist and have a nice crunch from the pumpkin seeds. You can use nuts if you like but I'm nut free right now so I've been using sunflower and pumpkin seeds in any recipes that I would normally use nuts. You can also substitute coconut oil for the butter to make vegan muffins. 

The muffins are especially delicious warm with a pat of butter or coconut oil on top and a drizzle of coconut nectar. Enjoy! 

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Pumpkin Chocolate Chip Muffins

Makes 12-15 muffins

Ingredients:

1 3/4 cups of gluten free flour blend (I used 1 cup of Sugar Bunny Blend and 3/4 cup of sprouted flour)

1/4 cup of coconut flour

3 tsp of pumpkin spice

1 tsp of ground cinnamon

2 tsp of baking powder

1/2 tsp of xanthan gum (omit if your blend contains xanthan gum) 

1/2 tsp of sea salt

15oz can of pumpkin puree

1 tsp of vanilla extract 

2 Tbs of molasses

1 Tbs of maple syrup or coconut nectar

2-3 droppers of liquid stevia (or increase the maple syrup to 1/4 cup if you don't like stevia)

1 stick of unsalted butter, softened (substitute 1/3 cup of coconut oil, not melted)

3 flax eggs (3 Tbs of ground flax combined with 1/2 cup of water, let sit for 5 minutes to thicken)

1/2 cup of sugar free chocolate chips (I use Lilly's brand which are stevia sweetened) or dark chocolate chips

1/4 cup of pumpkin seeds 

Directions:

Preheat the oven to 375 degrees F. 

In an electric mixer combine all of the dry ingredients on low. Add the stick of softened butter or coconut oil and mix on low until the mixture becomes crumbly. Add the pumpkin puree, molasses, maple syrup, vanilla extract, stevia and flax eggs. Mix on low until just combined. Add the chocolate chips and pumpkin seeds and stir by hand until incorporated. 

Scoop the batter into a greased muffin tin and bake for about 24 minutes. I made 12 regular muffins and 14 miniature muffins. 

Let the muffins cool slightly in the pan before turning them out onto a cooling rack. 

 

 

Pumpkin Molasses Chocolate Chip Cookies (paleo, gluten free, vegan optional, low sugar)

Pumpkin Molasses Chocolate Chip Cookies (paleo, gluten free, vegan optional, low sugar)

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