Muffins are a morning MUST for me, and what a dream to have pumpkin muffins for fall? Check out my recipe for glutenfree, dairy free, sugar free, and all organic pumpkin chocolate chip muffins!
1 ½ cup organic brown rice flour (gluten free)
¾ cup organic unsweetened coconut milk
½ cup organic coconut sugar
1/2 cup canned organic pumpkin
1 organic egg-- or vegan flax substitute!
½ teaspoon baking powder
½ teaspoon baking soda
½ cup melted organic coconut oil
½ cup organic dark chocolate chips
½ cup organic sliced walnuts
Preheat oven to 350 degrees.
Combine ingredients, one at a time, in a medium to large mixing bowl and stir until it forms a smooth batter. Either spray a muffin pan with coconut oil spray (a wonderful item found at Trader Joe's) or lay out several non-bleached muffin/cupcake cups. Spoon about 2-3 spoonfuls of batter into each cup, or about 2/3 of the way full. Stick your muffins in the oven and let them bake for about 20 mins-- checking regularly to make sure they turn out just right. When the tops rise and get crisp and golden, its time to take them out.
Enjoy your baked goods with tea or coffee in the morning or afternoon for a light snack.