This is an adaptation of one of my favorite recipes that my Mom always made in the Fall. This is the “regular” version. Below is the gluten-free, vegan version. I have to be completely honest with you and say that I may like this version better! I served them to a bunch of girlfriends last night at a little get together and everyone loved them.
I always try to use the simplest ingredients, but this one does require a few less traditional ones. To be helpful, I’ve added hyperlinks to where you can purchase all of the ingredients.
Harvest Pumpkin Chip Muffins
Makes 2 dozen
What you’ll need:
3 cups gluten free flour (I used Bob’s Red Mill Baking Flour), sifted
3/4 tsp. chia seeds
1 tsp salt
2 tsp baking powder
3 heaping tsp cinnamon
1 tsp. nutmeg
3 cups sugar
1 cup melted vegan butter (Earth Balance is my favorite)
1 15 oz can pure pumpkin
2 mashed ripe bananas (mash them well)
12 oz bag of dark chocolate chips or carob chips
What you’ll do:
Preheat oven to 350 degrees.
Sift the flour and carefully mix in the chia seeds, salt, baking powder, cinnamon, and nutmeg and set aside.
Mix sugar, butter, pumpkin, and banana in a large bowl with a hand mixer or in a standing mixer (kitchenaid) When incorporated, add the bananas.
Add slowly to the dry mixture to the wet mixture.
Stir in the chocolate chips.
Spoon into muffin cups (pretty full since they don’t rise much)
Bake for 30 – 35 minutes.