Thursday, October 6, 2011

Pumpkin, Spice and Chocolate Mini Muffins

I found this recipe on Tasty Kitchen , altered it slightly and made it today. My version is dairy-free, egg-free and gluten-free and absolutely delicious!

½ cups Pumpkin Puree 
2 eggs worth of Energy Egg Replacer
½ cups Honey or Maple Syrup
4 Tablespoons Coconut Oil
2 teaspoons Vanilla Extract
2-½ cups Gluten-Free Flour
½ teaspoons Baking Soda
¼ teaspoons Salt
1-½ teaspoon Cinnamon
½ teaspoons Nutmeg
¼ teaspoons Cloves
¼ teaspoons Ginger
¼ cups Enjoy Life Mini Chocolate Chips 


1.  Preheat oven to 325ºF. Grease a mini muffin pan.
2.  In a large mixing bowl, combine the pumpkin, eggs, honey, oil and vanilla.
3.  Mix together the flour, baking soda, salt and spices together. 
4.  Add the flour mixture to the wet ingredients and mix till well combined, with no visible lumps.  Stir in the chocolate chips.
5.  Pour batter into muffin pan. Bake for 15 minutes or until golden brown and a toothpick comes out clean.

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