- My husband is gluten free so we always try to go gluten free when we make treats so that we don't leave him out of the fun. He isn't allergic to gluten. He is following a low inflammation diet because last year he was suffering some sciatica pain and found that taking out gluten made him feel a lot better REALLY fast. So he is very dedicated to this way of eating. This is not a diagnosis. Just passing on his experience and why I usually choose to make things gluten free. We really don't miss it. We do eat a lot more corn tortillas and oatmeal now, though.
- I am gearing up for the July Forth celebration so these went into some cute stars and stripes cupcake cups and onto my holiday themed doily. As one does. ;)
These turned out really good! And so fast and easy. I would just love to share my version of the recipe with you! - Pumpkin Dark Chocolate Chip Muffins
- 2 cups good quality gluten-free flour blend
- 1/2 tsp. xanthan gum (omit if your flour blend has xanthan or guar)
- 2 tsp. baking powder
- 2 tsp. cinnamon
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1 cup canned pumpkin puree
- 1 cup brown sugar
- 1/2 cup coconut oil
- 1/4 cup unsweetened applesauce
- 2 eggs
- 1 tsp. pure vanilla extract
- 1 cup plus a few extra for the topping of Hershey's Special Dark Mildly Sweet Dark Chocolate Chips
Preheat the oven to 375F degrees. Line a muffin tin with 12 cupcake liners.
Mix the flour, Baking Powder, Cinnamon, Salt and Baking Soda in a medium bowl. Whisk until incorporated.
In a medium bowl mix the pumpkin, brown sugar, coconut oil, applesauce, eggs, and vanilla. Add the dry ingredients all at once and stir just until mixed.
Fill each cup 2/3 full and top with a pinch of brown sugar and a few more chocolate chips just to spoil them.
Bake 15-18 minutes or until they spring back after you touch the top.
Enjoy and please tag me on instagram if you make them! @melodycrochet
