Not long ago, I shared the method I use to make my own homemade pumpkin puree. So now, it's only fair that I share my favourite way to use up that puree, right?
The season of "everything pumpkin" makes me happy because I can do this and not feel bad about it:
Yes, I am one of those people who loves everything pumpkin, and honestly, I don't get sick of all the pumpkin recipes being shared during this time of year.
I actually make these muffins year-round. It's impossible for me to wait to make them only during fall because, well, they are lightly spiced, they pair perfectly with a cup of tea on a chilly day, and they are delicious. I'm pretty sure you will agree.
1 3/4 cups gluten-free flour blend (I used Bob's Red Mill)
1 1/2 tsp xanthan gum
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 cup melted coconut oil (plus extra for greasing muffin tin)
2 tbsp ground flax seeds + 6 tbsp water
1 tsp vanilla
3/4 cup coconut sugar
1 cup unsweetened pumpkin puree
3/4 cup chocolate chips
Preheat oven to 375°F
Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
Whisk the two tablespoons of ground flax seeds with six tablespoons of water. Let the mixture sit until it thickens. This mixture is known as "flax eggs" and is used as an egg replacement in vegan baking.
In a medium bowl, whisk together the flour, xanthan gum, baking soda, salt, cinnamon, nutmeg and ginger.
In a large bowl, add the coconut oil, flax mixture, and vanilla. Stir in coconut sugar and pumpkin until blended.
Add dry mixture to the wet mixture and stir until combined taking care not to over mix. Fold in chocolate chips.
Divide batter into the 12 muffin cups. Bake for 20 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.
If you don’t have a problem with wheat, use 1 3/4 cups of regular flour instead of the gluten-free flour and omit the xanthan gum.
I'm often asked about the flavour of coconut sugar and coconut oil affecting the taste of a recipe. Coconut sugar, an unrefined sweetener, does not taste like coconut at all. It has more of a brown sugar/molasses flavour and works extremely well with baking. It can be used as a substitute, cup-for-cup, for regular sugar in baking recipes. Coconut oil will also not affect the flavour of your baking. The oil on its own does have a coconut flavour, but that flavour does not come through in baking at all, you will not notice any difference in at all. Coconut oil is also healthier for you than regular oils.