Thursday, October 23, 2014

{Allergy Free} Pumpkin Chocolate Chip Muffins

These are wonderful moist muffins with the perfect amount of chocolate. I love that they have no cinnamon so the flavor is purely pumpkin and chocolate. 

Pumpkin Chocolate Chip Muffins

6 tsp egg replacer whisked with 8 T rice milk
2 cups sugar
1 can pumpkin puree
3/4 cup olive oil
3/4 cup apple sauce
3 cups flour blend
1 tsp xanthan
2 tsp baking soda
2 tsp baking powder
1 tsp salt
2 cups chocolate chips

In large bowl whisk together egg replacer mixture through applesauce until smooth.
In another bowl combine flour through salt and whisk well.
Add dry ingredients to wet ingredients and mix well.
Fold in chocolate chips.
Pour into greased muffin tins and bake at 400 for 14-16 minutes.

When cool, glaze with a mixture of rice milk, powdered sugar, and vanilla extract. Drizzle over the top of muffins.

Adapted from Echoes of Laughter

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