It is day 4 of Vegan MOFO 2010 and I have fallen in love with these amazing muffins. I found several recipes online for chocolate chip pumpkin muffins but most were full of fat and devoid of fiber. It took me 3 times to get them right but the 3rd time was the charm and HOLLY cow these are good and good for you too! (well mostly)
I like to include gluten free foods in our diet as much as I can to ensure I get different nutrients into our diet as well as experimenting with my own possible gluten sensitivities. These muffins would work just fine with regular flour in the place of the GF flour too but make sure not to replace the coconut flour with regular flour since it holds such amazing flavor!
The oats will give you much needed fiber as well as slowing down the sugar spike and they add such a great flavor and texture to the muffins, they would not be the same without it. Be sure not to use the old fashion oats but instead use the quick oats, it makes a difference in the texture and flavor! Bisquick has a new GF baking mix that for this recipe is a MUST. I tried Bob’s GF flour and it was just bland (probably because the GF flour mix has sugar in it) so make sure to use the Bisquick or adjust the sugar if not. If you buy the sweetened or vanilla almond milk you may need to adjust the sugar down unless you like super sweet muffins so keep that in mind too. I know a lot of things to think of but it is all worth it I promise!
GF Chocolate Chip Pumpkin Muffins
Serves: 10-12 muffins
1/2 cup coconut flour
1/3 c GF Bisquick baking mix (read above for warnings!)
1/2 c quick oats
1 1/2 teaspoons pumpkin spice
1/2 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup canned plain pumpkin
2 eggs worth of flax eggs (2 T flax mixed with 6 T water)
1 1/2 to 1 3/4 C unsweetened almond milk (see picture for constancy)
1/2 package chocolate chips
Preheat the oven to 350°.
Mix the flours, oats, pumpkin spice, sugar, baking powered and baking soda together and set aside.
Mix the flax eggs together and fluff a little in a medium bowl. Add pumpkin and almond milk and mix well then add the chocolate chips.
Pour mix into prepared muffin tins to the top (they don’t rise as much as regular muffins do) but not over the top. It should fill 10-12 muffin tins.
Bake at 350° for 30-45 minutes. Insert a toothpick and if it comes out clean they are done. If you dip into a chocolate chip use another toothpick ;). You can use a knife as well but be sure they are done in the middle. The pumpkin makes you need to cook them a little longer and depending on the thickness of your muffin tins the cook time varies. Let them cool completely before eating so they are not moist in the middle. ENJOY!