Tuesday, October 26, 2010

Gluten Free/Vegan Chocolate Pumpkin Muffins

These things are, as Jeff said, the prettiest muffins I've ever made.  And they're good too.  You won't believe how well the chocolate and the pumpkin meld together in a lovely dance across your tongue.  They make one beautiful baby.  At only 140 Calories per muffin, less than a gram of fat and 2 grams of fiber each, you can use these babies to get you in summer shape as the winter months creep by. 

Gluten-Free/Vegan Chocolate Pumpkin Muffins

Makes 12
  • 1 1/2 cup arrowhead gluten free flour (you can use 1/2 cornstarch and 1/2 buckwheat flour if you'd like,)
  • 1/2 cup packed brown sugar
  • 1 teaspoon cinnamon
  • 3 tablespoons unsweetened baking cocoa
  • 1/2 teaspoon nutmeg
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons flaxseed meal
  • 6 tablespoons water
  • 1 cup pumpkin puree
  • 1/2 cup applesauce
  • 1/2 cup honey
Preheat oven to 350 degrees.  Mix all the dry ingredients together in large bowl, then mix in the wet.  Pour into a greased cupcake pan, until all the batter is evenly divided.  Bake for 18 minutes.  Serve with a wink and a smile.  Bring to Thanksgiving Dinner and daringly put it on the dessert table.
Pumpkin on FoodistaPumpkin

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