Chocolate Chip Pumpkin Muffins

Chocolate Chip Pumpkin Muffins- VegWithMandy.com

Gluten-Free, Oil-Free option, already Vegan (Dairy,Egg-Free)

makes 6 muffins; feel free to double recipe

Preheat oven to 350F.

Oil muffin tins with cooking spray

-or- omit oil and use cupcake liner.

In large bowl, place dry ingredients:

• 1/4 c corn meal

• 1/2 c oat flour* (see note)

• heaping ¼ tsp salt

• 1/4 tsp baking soda 

• 1/2 Tbsp cinnamon

Mix well.

In medium bowl, wet ingredients:

• 2 egg equivalents (a commerical Egg-Replacer or 2 Tbsp ground flax seed + 6 Tbsp water)

Let “eggs” set 1 min first, before adding:

• scant 1 ½ cup pureed pumpkin**

• 4 tbsp applesauce***, unsweetened

• ½ c maple syrup

Stir well.

Add wet to dry ingredients.

Fold in:

• heaping ½ c chocolate chips, dairy-free

Pour in muffin tins to rim (not ⅔ way like usual; they won’t rise much).

Bake at 350F x 30-35 mins. 

They will be dense.

Notes: *Use certified gluten-free oats/oat flour and cornmeal, if your diet requires. As always, check labels carefully. / You can buy oat flour, or make your own using old fashioned oats in a high-speed blender, such as a Vitamix, if you have one. I use the Vitamix method. Keep in mind that the volume will decrease after turning into flour. If using store bought oat flour, consider removing 1 Tbsp of flour from your 1/2 cup; that is, using 1/4 cup + 3 Tbsp.

**This pumpkin is what is leftover from my Depressed Era Cake-Chai/Fall variation, if you're in the baking mood. :)

***I like to keep single serving applesauce cups (like kids eat) in the pantry ready for baking, because most recipes require very little and the rest of a jar goes bad in fridge too fast for us.

****Scored 5/5 stars by Hubby for “flavor, density, texture”.