Gluten/dairy-free chocolate chip pumpkin (& vegan) muffins

Ingredients

• 1 cup all purpose gluten-free flour
• 1 teaspoon. baking powder
• 1 teaspoon. baking soda
• 1 teaspoon. xanthan gum
• 1 teaspoon. cinnamon
• 1 16 ounces. can pumpkin puree
• 1 cup organic, turbinado sugar
• 1/2 cup canola oil
• 1/3 cup soymilk (or other substitute)
• 3/4 cup non-dairy chocolate chips
• 1/2 cup chopped walnuts

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Preparation

• Preheat oven to 350 degrees F. Oil 12 muffin cups, or 6 large ones, or line with paper muffin cups.
• Combine flour, xanthan gum, baking powder and soda, in a large bowl. Add pumpkin, sugar, soy milk, and stir.
• Gently fold in the chocolate chips and walnuts, Spoon into the muffin cups, to about 3/4 full.
• Bake 25 minutes, or until a toothpick inserted into the middle draws out clean.

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