Monday, December 10, 2012

Pumpkin Chocolate Chip Muffins

If there was only one treat I could eat for the rest of my life, I would immediately name these as the one.  My fiance likes to say that he fell in love with me for these - before he had any clue about all of the food allergy business, or had formed any ideas of what "safe" food should or should not taste like.  Anyone who tries these is immediately in heaven.  They are so soft, moist, fragrant, addicting.... lol.             Of course, the advent of Mandie's chocolate allergy in late July put a bit of a damper on these for a while, but we have found that by subbing Sunmaid Cape Cod cranberries for the chocolate chips makes her just as happy. I LOVE making that girl happy with food!  I also love how easy these are to make. I often make these in my mini muffin tins to freeze and later send to school for her snacks for the week.  When I sent these with her for her class snack, she said that every single person and both teachers just loved them and hoped she'd bring them another time! ;) Now THAT is my idea of a successful recipe!  

(makes 12 muffins)
1 cup plain pureed pumpkin (Libby's brand is top 8 & corn free)
1/3 cup water
1/3 cup grapeseed oil
2 Tbsp. ground flaxseed
1 tsp. pure vanilla
1 cup sorghum flour
2/3 cup BRM all purpose flour
1 1/3 cups pure cane sugar
1 tsp. Hain grain free baking powder
1 tsp. guar gum
½ tsp. baking soda
½ tsp. sea salt
½ tsp. cinnamon
½ tsp. nutmeg
½-3/4 cup Enjoy Life chocolate chips (Ghirardelli semi-sweet chips are also dairy/gluten free)*
½ cup chopped, toasted pecans (OPTIONAL)
Cinnamon Sugar**

Preheat oven to 350 degrees F.  Line a muffin tin with paper liners. Spray liners with cooking spray.   Put pumpkin, water, oil, flaxseed, & vanilla in a food processor.  Blend for 60 – 90 seconds, until light colored and well blended.  Set aside.   In a mixing bowl, whisk together flours, sugar, baking powder and soda, spices, and guar gum.  Add the pumpkin mixture and mix well.  Stir in chocolate chips and pecans.  Using an ice cream scoop, divide batter into muffin papers.  Sprinkle tops with cinnamon sugar.  Bake for 30-40 minutes, until a toothpick inserted in center comes out clean, testing after 30 minutes.  Let cool for 5 minutes in the pan, then cool on wire rack. 

*When making these for Mandie, I omit the chocolate chips and use Sunmaid Cape Cod Cranberries instead.  


  1. Just wanted to let you know - some people with corn allergies have started reacting to Libby's pumpkin puree :( It might not be so corn free anymore (My kids are allergic to corn).

    1. Thank you so much, Rachel! I will keep a close eye on Mandie with the pumpkin, and will have to grow a TON of pumpkins this year so I can make my own puree in the fall!

  2. Hi! I'm stopping over from the No More Perfect Moms group. Looking forward to getting to know you as we work together to help promote Jill's book. :^)