Because Every Day Should Be About Pumpkin.

Today is National Pumpkin Pie Day, and I thought I would be completely remiss if I did not at least post something pumpkin-y.

No, it’s not a pumpkin pie.

But it is a Pumpkin Chocolate Chip Muffin.

I have told you before of my love for pumpkin, and when I spotted this recipe on Chocolate Covered Katie, my heart pitter-pattered no less.

Katie dishes up her muffin single-lady-style, but I decided to multiply the recipe a bit, so that I would instead have six muffins on my hand. I also made the recipe suitable for gluten-free guys and gals.

The pumpkin-licious-ness …

Pumpkin Chocolate Chip Muffins (gluten-free + vegan : makes 6 muffins)

(Print me!)

1/2 cup + 1 Tablespoon Whole Grain Gluten-Free Flour Mix
6 Tablespoons canned pumpkin
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1-1/2 teaspoon gluten-free baking powder
1/4 teaspoon sea salt
3-4 Tablespoon gluten-free, vegan chocolate chips
1/4 cup + 2 Tablespoons vegan granulated sugar
1/4 cup + 2 Tablespoons nondairy milk (like almond, hemp, soy, coconut, etc.)
2 Tablespoons grapeseed oil (you can also try safflower or canola)
3/4 teaspoons pure, gluten-free vanilla extract

NOTES: I used Libby’s Pumpkin (naturally gluten-free), Enjoy Life Mini Chocolate Chips and almond milk.

Directions

Preheat the oven to 330 degrees.

Mix all ingredients together in a medium bowl. Pour batter into an oiled (you can also cooking spray) muffin pan. (I used my decorative pan, but a regular muffin pan will do the job just fine!)

Bake for 25 – 30 minutes. Let cool for 5-7 minutes in the pan, then move to a wire baking rack to cool completely.