Gluten-free, egg-free pumpkin chocolate chip mmmmmmuffins

I'm no food stylist, but you get the idea

It’s smelling a lot like autumn around here!  I’ve had a hankerin’ for my old fall faves – pumpkin chocolate chip muffins – but since we bake gluten- and egg-free around here, I haven’t had them in quite a while.  I decided it was time to remedy the situation, and with all the free time we had lately with the blizzard and all I decided to tinker with the recipe a bit to see what I could come up with.  With nearing six years’ worth of allergy-friendly baking under my belt, I figured I should be able to come up with something.

By golly, I did!  And here it is (makes 12 regular or 48 miniature muffins):

1 2/3 cup Bob’s Red Mill all-purpose flour blend

1 cup granulated sugar

1 tablespoon pumpkin pie spice

1 teaspoon baking soda

1 1/4 teaspoon baking powder, divided

1/2 teaspoon xantham gum

1/4 teaspoon salt

3 tablespoons applesauce (I used homemade, of course!)

1 tablespoon flaxmeal

3 tablespoons hot water

1 cup plain pumpkin

1/2 cup (1 stick) butter or coconut oil for the vegans, melted

1 cup chocolate chips

Preheat oven to 350 degrees.

Combine applesauce, flaxmeal, 1 teaspoon baking powder, and hot water; set aside.

Line muffin cups with paper cups.  (I personally like the heavy-duty aluminum liners better for this, and my stoneware muffin pan did NOT work well.  Use a metal one instead.)

Thoroughly mix flour, sugar, pie spice, baking soda, remaining 1/4 teaspoon baking powder, xantham gum, and salt in a large bowl.

Thoroughly whisk pumpkin, butter, and applesauce mixture.  Fold in chocolate chips.  Pour over dry ingredients and fold in with a rubber spatula until dry ingredients are just moistened.

Scoop batter evenly into muffin cups.  Bake 20 – 5 minutes, or until puffed and springy to the touch in the center.  turn out onto a rack to cool.  Keep in a plastic container or bag in the fridge but DEFINITELY reheat before serving.

So good!