Gluten/Dairy-Free Chocolate Chip Pumpkin (& Vegan) Muffins

                                                                                                
                                                                                 

These pumpkin muffins have a moist, dense texture, rich in flavor, plus the added fun surprise of little (dairy-free) chocolate chips and walnuts!  Muffins are oh, so simple to make! 

Ingredients:

1 cup all purpose gluten-free flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. xanthan gum
1 tsp. cinnamon
1 16 oz. 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


Directions:

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.

Cool muffins on racks. Makes 12 regular, or 6 really BIG ones!   I love these.  Good for freezing, too.

All of the ingredients used to make these muffins are listed, for your convenience, below, available for on-line shopping and delivery- in case your store does not carry these. And Gluten/Dairy Free Cook books, too!
                                                     
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