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.