Surprisingly Sinful

Our gluten-free, egg-free and sometimes dairy free kitchen

Pumpkin Chocolate Chip Muffins February 14, 2013

Filed under: Uncategorized — Kai @ 2:11 pm

These muffins are called “The Best Pumpkin Muffins” on the Post Punk Kitchen website, and really they are very, very good! The original recipe is vegan, but not gluten-free, so I made a few adaptations because I had to and a few because I felt like it. Also, I doubled the recipe, because even though I love to bake I do not want to spend all my time in the kitchen and muffins generally go fast in our household.

Pumpkin Chocolate Chip Muffins (makes 24 muffins)

1 cup sorghum flour

1 cup millet flour

1/2 cup potato starch

1/2 cup tapioca starch

1/2 cup teff flour 

2 1/4 tsp xanthan gum

2 cups coconut sugar

2 tbsp baking powder

1/2 tsp salt

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp five spice

2 cups pureed butternut squash

1 cup almond milk

1 cup vegetable oil

1-2 cups chocolate chips

Preheat oven to 400 F and grease 24 muffin tins.

Mix dry ingredients together and then mix pureed squash, almond milk and vegetable oil in a separate bowl. Combine wet and dry ingredients and do not worry about over mixing, gluten-free batters cannot be over mixed. Add chocolate chips to taste. I only added chocolate chips to half the batter, because Little Boy #1 does not like chocolate.

Bake for approximately 18 minutes until done.



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