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Dairy-Free Gluten-Free Pumpkin Chocolate Chip Muffins

I’d say it’s officially pumpkin season. So, let’s start it off right now with Mini Pumpkin Chocolate Chip Muffins because pumpkin and chocolate are a tasty combo. If you don’t have a mini muffin tin, go ahead and use full size. You can also use this batter to make baked doughnuts if you have a doughnut tin—fun!

Tools:
2 24-cup mini muffin tins
Large glass bowl
Sifter or seive
Unbleached mini muffin liners (optional—but protect against aluminum)*

*You can also make your own muffin liners.

Ingredients:
Try to buy everything organic. Here’s why.
3/4 cup dairy-free chocolate chips (look for gluten-free as well if you have a sensitivity)

Dry Ingredients
1 1/4 cup almond flour/meal
1 cup sorghum flour (can substitute oat flour)
1 tsp baking soda
1 tsp aluminum-free baking powder
1/4 tsp fine ground sea salt
3/4 cup sucanat
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cardamom

Wet Ingredients
1 cup pumpkin puree
1 tbsp chia
1 1/2 cup warm water
1 1/2 tsp apple cider vinegar
2 tbsp cold-pressed virgin coconut oil
1 1/2 tsp vanilla extract (be sure to use gluten- or alcohol-free if you have a sensitivity)

Let’s get started.
1. Preheat the oven to 325°F and line muffin tins with unbleached parchment liners.

2. Place water and chia seed in the blender and set aside to let the seeds plumpen for 5 minutes.

3. In a large bowl, sift together dry ingredients.

4. Add remaining wet ingredients to the blender and blend until super smooth.

5. Pour wet ingredients into dry and fold until well mixed. Fold in chocolate chips.

6. Fill liners to the top and bake for 15-20 minutes.

7. Remove from oven and allow to cool in the pan. Enjoy!

What’s your favorite “Pumpkin Season” recipe? Tell us with a comment below.

 

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  1. Susan Patterson

    This looks like a great recipe!

  2. Lindy OConnor

    I woke up this morning thinking about making the Elderberry syrup featured in the most recent email. This pumpkin muffin recipe caught my attention first.
    Before breakfast, before coffee, I started to make them. They are delicious. Spice combination is remarkable and my adult son who is beginning to appreciate the subtle tastes of real foods loves them. It made 48 little muffins. They took much longer than expected to cook through, but with no adverse affects on their ‘delicious’ quotient.

    • Thanks so much for the feedback Lindy :)! I’m such a fan of these as well… might have to make some this weekend, and littles so I get 48! x

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