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Pumpkin Chocolate Chip Muffins (Traditional plus gluten-free and vegan versions)

With a few simple swaps, this recipe easily converts to allow people with food sensitivities the ability to enjoy this tasty breakfast or snack treat! I've included the changes necessary to make these gluten-free and vegan.

Makes 16

Ingredients
  • 2 tablespoons ground flaxseed (or 1 egg)
  • 1/3 cup water
  • 1 3/4 cups gluten-free cup-for-cup flour blend (or all-purpose flour)
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 tablespoons pure maple syrup
  • 1 cup pure pumpkin puree (not pie filling)
  • 1/4 cup vegetable or olive oil
  • 1/4 cup unsweetened applesauce
  • Optional: 1 cup vegan chocolate chips or regular mini chocolate chips
Instructions

  1. In a small bowl, stir the flaxseed and water together. Set aside while you prepare the recipe. (Omit if using an egg.)

  2. Preheat oven to 375 degrees (F) and line two cupcake tins with paper liners.
  3. In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, salt, and spices.

  4. In a medium bowl, whisk together until well combined the flaxseed mixture (or egg), maple syrup, pumpkin puree, vegetable oil, and applesauce.

  5. Stir the wet ingredients into the dry ingredients and mix until smooth. If using, stir the chocolate chips into the batter.

  6. Fill each paper liner about 3/4 full.
  7. Bake for 20 – 22 minutes, until a wooden skewer inserted into the center of muffin comes out mostly clean.
  8. Transfer muffins from pan to a wire rack and cool completely.
  9. Store in an airtight container in the refrigerator for up to 5 days. Muffins can be individually wrapped in plastic, placed in a freezer-safe ziplock bag, and frozen. Defrost in the refrigerator for several hours without unwrapping, then gently reheat in the microwave.