Saturday, October 6, 2012

Gluten Free Double Chocolate Pumpkin Muffins





















These are a treat and I love that the original recipe came from a healthy cookbook.  There is no dairy or egg, and very little fat in these tasty muffins. They are almost like a cupcake actually.  The pumpkin makes them very moist.  I got the original recipe from Forks Over Knives The Cookbook, Chocolate Pumpkin Loaf.  I changed it a little to make a gluten free version and the almond butter was substituted with sunflower seed butter because I have allergies to almonds.

Weight watcher points are 4 for each muffin.

Gluten Free Double Chocolate Pumpkin Muffins            Makes 15 muffins
1/4 cup unsweetened apple sauce
1/3 cup unsweetened cocoa powder
1 1/2 cups gluten free flour baking mix- I used Bob's Red Mill Gluten Free All-purpose Baking Mix. (same measurements for all-purpose flour)
1 tsp xanthan gum
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
3/4 tsp baking soda
3/4 tsp salt
1/3 cup plus 2 Tbsp boiling water
1 cup pumpkin puree
1 cup sugar
3 Tbsp almond butter (or other nut butter)
1 tsp vanilla extract
1/2 cup mini chocolate chips (I used Enjoy Life brand)

Preheat oven to 350
Prepare muffin tins with papers or with a nonstick cooking spray.
In a large mixing bowl mix apple sauce and cocoa powder together. Set aside.
In another medium size bowl combine flour, xanthan gum, seasonings, baking soda, and salt. Set aside.
Boil water. Add 1/3 cup of water to the chocolate mixture. Stir well.
Add to chocolate mixture:  pumpkin, sugar, nut butter and vanilla. Stir well. A wire whisk works great for this.
Now add 1/2 the flour mixture and stir until just mixed. Add 1 Tbsp of the hot water. Stir.
Add the second 1/2 of the flour mixture, stir. Add the last of the water and stir.
Fold in chocolate chips. Spoon into muffin tins and bake for 25 minutes.
Remove the muffins from tins and let cool on a wire rack. Or eat one right away!





I hope you give this recipe a try.








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