Pumpkin Walnut Chocolate Chip Muffins
1 cup of canned Pumpkin Pie Mix
1/3 cup oil
2/3 cup sugar
1/4 cup soy milk
1 tsp vanilla
1 1/4 cups flour
(I used 3/4 cup Bob's Red Mill Gluten Free Flour Mix and 1/2 cup Millet flour)
1 1/4 tsp xanthan gum (not needed if using regular flour)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 cup vegan chocolate chips
1/2 cup chopped walnuts
1/4 - 1/2 cup chopped nuts
1/4 cup sugar
Makes 12 muffins
Preheat oven to 350 F
- Mix Pumpkin, oil, sugar, milk and vanilla.
- I sifted in the flours, xanthan gum, baking powder, baking soda and salt.
- Stir together with a fork, but do not over-stir.
- Fold in chips and nuts.
- Fill muffin cups two-thirds full.
- I sprinkled a little sugar and chopped nuts on top.
- Bake for 22-24 minutes. Check with toothpick for doneness.
Next time I will reduce the oil and add some apple sauce instead.
The original recipe called for plain canned pumpkin, but all I had on hand was a canned pumpkin pie mix so I reduced the original sugar from 1 cup to 2/3. (I think I could reduce it further, either way.) And I left out the 1/2 tsp cinnamon. The original recipe also called for regular wheat flour, but I needed to make it gluten free so I used what I had left and added the xanthan gum. I also reduced the chocolate chips from 1/2 cup to 1/4 cup.
My family (including the finicky 9 year-old) loved these muffins as did my organizer friends at my meeting. I'm making these again very soon!
It's truly a toss-up whether these are muffins or cupcakes. I opted not to icing them, but just sprinkle some sugar and chopped nuts.