Today is Back to School Day! I baked up some Pumpkin/Chocolate Chip Muffs for a snack to come home to for my girls . C1 had one later and C2 didn't really have at it, but maybe for breakfast or another time perhaps!?
I'm really trying to stay away from white flour in my baking/cooking. For my recipe I mix different grains. Give it a try and let me know what you think?
I don't think you will be disappointed :)
The delicious scoop:
Pumpkin/Chocolate Chip Muffins - approx. 18
3/4 cup butter/margarine (appox. I do a 'plop' of Smart Balance :)
1/2 cup sugar
1/4 cup honey
1 Tbl vanilla
1 tsp nutmeg
2 tsp cinnamon
1 15-oz organic pumpkin
2 eggs
1/4 tsp salt
1 tsp baking soda
1 cup whole wheat flour
1/2 cup oat flour
1/4 cup quinoa flour
1/4 cup ground flax seed
1 cup dark chocolate chips
Blend butter, sugar, honey, vanilla & spices in mixer. Add pumpkin, eggs, salt, baking soda, flours & flaxseed to mixer. Stir or mix in chocolate chips.
Blend butter, sugar, honey, vanilla & spices in mixer. Add pumpkin, eggs, salt, baking soda, flours & flaxseed to mixer. Stir or mix in chocolate chips.
Bake 350ยบ for 40 minutes in paper-lined cupcake tins. Enjoy :)
Please use this recipe for personal use only. Thanks!
Yum! Thanks for this great recipe. I’ve started a Gluten-Free Share Page on OneCreativeMommy.com. I would love it if you visited and shared this (and any of your other gluten-free recipes, experiences, and ideas). I hope to see you there.
ReplyDeletedo you have to cook/roast pumpkin first ?
ReplyDeleteThank you for your comment. I apologize it wasn't clear. I just used a 15 oz can of canned organic pumpkin I purchase at the store. Thanks again for stopping by! :)
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