Jan 27, 2010 Posted by Lisa Milone on Jan 27, 2010 | 11 comments

Chocolate Chip Pumpkin Muffins

I’ve been trying to find time to sit down for days to post this recipe. Is it just me or is life always a little bit crazier at the beginning of the week? Tonight I’m cooking a wonderful dinner for my friend Annie as a birthday gift. I’ll be sure to post the recipe for the meal by the end of the week (I promise). I’ll give you a little hint as to how easy this one is.. two words.. crock pot.

Okay, now for the yummy recipe. This recipe can be used to make a bread or muffins. Since I’m a huge fan of anything I can grab and go, I always choose muffins. These probably aren’t the best choice for breakfast, but I always start my day with them when I make them. I know, I know.. It’s not multi-grain or loaded with protein. They’re also great as a mid-day snack or even a little dessert. I almost forgot to mention an important part! I have had so many family and friends eat these and have no idea they are gluten free, dairy free, or soy free! Truly tasty. Give ‘em a try and see for yourself.

Ingredients:
3 ½ cups gluten-free all-purpose flour
1 tsp xantham gum
1 ½ cups turbinado raw cane sugar
1 ½ tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
1 ½ tsp salt
1 can (15 oz) organic pumpkin puree
1 tsp vanilla
½ cup water
1 cup coconut oil (melted and cooled)
2 eggs (beaten)
1 cup allergen free chocolate chips – I use Enjoy Life Foods brand

Preheat oven to 350° F.

In a large bowl, combine flour, xantham gum, sugar, baking soda, cinnamon, nutmeg, & salt. In a separate bowl, combine oil, water, vanilla, pumpkin and eggs; stir into dry mixture until moistened.

Stir in the chocolate chips.

Fill greased or paper-lined muffin cups about three-fourths full. Bake muffins for 25-35 minutes or until toothpick comes out clean. Let the muffins cool for five minutes and then move them to a wire rack to fully cool. Recipe makes 24 muffins.