Oh my gosh it is crazy windy outside tonight. Meanwhile, within the cozy walls of Casa de Awesome, the pumpkin obsession continues unabated with a recipe I altered from Gluten Free Goddess. Enjoy!
Preheat oven to 350 degrees, and grease a 12 muffin tin with Earth Balance*
In a large mixing bowl, whisk together:
1 cup sorghum flour
1/3 cup coconut flour
1/2 cup tapioca flour
1/2 cup Bob’s gf all purpose baking flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 tsp xanthan gum
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp nutmeg
1 cup beet sugar
1/3 cup maple syrup
1 cup organic pumpkin puree
1/3 cup olive oil
2 eggs worth of egg replacer
1 Tbs vanilla extract
1/4 tsp lemon juice
1/2 cup unsweetened soy milk
Stir this up really well til it’s a nice smooth consistency.
Half a cup of vegan chocolate or carob chips! Or you could add pecans I suppose, but really the chocolate chips are a way better idea.
Spoon the batter into the muffin tins til each is filled evenly. Then put a whole pecan on the top of each. For, you know, presentation.
Bake 23 minutes, or until they are golden and a toothpick comes out clean from the center.
Cool for a few minutes in the pan, and then pull them out to cool the rest of the way on a rack or plate or what have you.
Makes one dozen delicious muffins
*Why do people use muffin tin liners? So wasteful.