This morning, I awoke to a crisp breeze flowing through our bedroom window and was suddenly overcome with the urge to bake something with pumpkin…and buy school supplies, but that’s another story.
Fall is here and I couldn’t be happier about it! Granted, in Chicago fall weather lasts exactly 2.5 seconds before the death grip of winter settles in, but I’ll take what I can get.
A lot has changed in my life since last fall:
I have gone from being just a waitress to enjoying a career as a [nearly] certified health coach [graduation’s in October] .
Instead of serving up fatty corn beef ruebens, my day job now includes the infamously vegan Radical Rueben & the amazing Chicago Diner.
And finally, I’ve gone from being simply vegan to a vegan who’s also gluten-light [read: I’ll cheat for pizza…but I’ll pay for it later].
So, in honor of this last change, I’ve decided to do a gluten-free redeux of my favorite recipe from last fall: Pumpkin Chocolate Chip Muffins
2 c canned pumpkin [1 can = about 2 c.]
1 c maple syrup
1 flax “egg” [1tbsp ground flaxseeds + 3 tbsp hot water]
1/2 c So Delicious coconut milk
4 tbsp applesauce, unsweetened
1 tsp vanilla extract
1 c Bob’s Red Mill gluten-free all purpose flour
1 c almond meal [buy gluten-free or grind your own w/ raw almonds & a food processor]
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tbsp ground cinnamon
1 tsp ground nutmeg
¾ c vegan gluten-free chocolate chips [try Enjoy Life]
Oil muffin pan or line with paper cups. Set aside.
Combine pumpkin, syrup, flax egg, coconut milk, applesauce, & vanilla in a medium bowl.
In another bowl, combine flours, baking soda, baking powder, spices, & chocolate chips.
Add the wet ingredients to the dry ingredients and stir until just combined.
Fill each muffin tin 3/4 full with batter & place in oven.
Bake @ 350 F for 20-30 minutes or until toothpick comes out clean.