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.