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Friday, October 3, 2014

Dairy-Free & Egg-Free Pumpkin Chocolate Chip Muffins

Original Post:  10-31-10

These are a wonderful allergy-friendly treat that everyone will enjoy!  :)  They are a fall favorite around here.  I have tweaked the recipe a few times to get it a little healthier.  I hope you don't mind.

The last time I made these I did a whole can of pumpkin instead of just one cup, ooooops!  Remember, one can can make TWO batches.  ;)

Again, in this recipe, I tried to lessen and healthify the sweeteners.  So I opted for 1/4 cup maple syrup...I would love to do more but I'm stingy with my maple syrup.  For the other part of the sweetener, I did 1/4 cup sugar or brown sugar would work.  Anywhere from 1/2 to 3/4 cup total sweetener will work, depending on the degree of your sweet tooth.  :)  We are happy with the 1/2 cup total sweetener.  Next time I may do 1/4 cup syrup, 1/8 sugar, and 1/8 cup stevia.


Makes 12 Muffins

Oven 350 degrees.

3/4 cup white four
3/4 cup wheat flour
1/4 - 1/2 cup sugar and/or stevia
2 tsp baking powder
1 tsp pumpkin pie spice mix
1/2 tsp sea salt

1/2 cup Silk almond milk original 
1/4 cup liquid coconut oil (or vegetable oil)
1/4 cup maple syrup
1 cup pumpkin puree (I have used sweet potato puree)
1/2 tsp vanilla extract

1/2 - 1 cup Enjoy Life chocolate chips 

Combine together the flour, sugar/stevia, baking powder, pumpkin pie spice, and salt.

In a separate bowl, combine the maple syrup, milk, vegetable oil, pumpkin puree, and vanilla extract until smooth.

Add the dry ingredients to the large bowl with the wet ingredients. Mix together until combined.

Fold in the chocolate chips.

Sprinkle tops with raw sugar before baking.

Spoon the batter into the muffin pan and bake for about 20 minutes, or until they spring back to the touch.

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