I have been wanting to create more vegan recipes for all of my vegan friends, so when I decided to create a gluten free chocolate chip pumpkin muffin, I knew that a vegan option was a must. You can most certainly make this with eggs, but it is very easy to make this vegan as well.
This post contains affiliate links. Living Freely Gluten Free makes a small percentage of any purchases made through these links. This income helps to cover the costs of running the website and to help with the grocery cost to keep bringing you delicious and simple recipes. Thank you for your support.
Bobs Red Mill Egg Replacer made this a simple swap. I swapped out my normal 2 eggs for 2 TBSP of the egg replacer mixed with 2 TBSP. of water. The batter was thicker than normal, but the texture and flavor of the muffins were excellent.
Pumpkin everything is what fall is all about. It’s that time of the year when the smell of pumpkin delights your senses and reminds you that fall is here and the holidays are right around the corner. Thanksgiving is approaching quickly. These muffins would be the perfect treat to serve as a snack, for brunch, or breakfast on Thanksgiving morning.
I have been doing some baking for the teachers at my Sons school. I am Co-President this year of the PTO. Man, I had no clue what actually goes into a parent teacher organization, but let me tell you- its a job! I don’t even take on a majority of the tasks, but it still seems like a lot. So, if your PTO or PTA needs some help, volunteer!
It is parent teacher conference week and that means half days for the kiddos, but full days (long ones at that) for the teachers. We are making some snacks and treats to help keep the staff fueled during these long days. I made the Chocolate Chip Cookie recipe out of my Cookbook yesterday and today I made these yummy muffins.
In every baked good item that I share with you on the blog and in my cookbook, I use my Gluten Free All Purpose Flour Blend. It is easy to make with inexpensive ingredients. For the blend, I use Bob’s Red Mill Gluten Free Brown Rice Flour, Bob’s Red Mill Potato Starch, and Bob’s Red Mill Tapioca Flour.
I have found too that the color of the bread changes slightly when you use a regular canned pumpkin such as Libbys, or an Organic Pumpkin puree. The organic is more of a darker orange with the regular being brighter. Both work well though, so whatever you choose will be just fine.
I will be dropping these off tomorrow morning to share and I am positive they will go quick. My picky kids already gave their stamp of approval.
This will likely be my last pumpkin themed post for 2017 as I am moving onto Christmas recipes. The first week of December I will be sharing a chocolate cupcake with peppermint buttercream and doing a giveaway with Red Bird Candy. It’s an awesome giveaway, so make sure you are on the lookout for it!