Pumpkin Chocolate Chip Muffin a few weeks ago. But after I baked those Caramel Apple Date Muffins last week- I couldn't help myself with a little date and pumpkin baking as well. Dates add such a great taste and texture to GF/vegan baking. I haven't used them much this last summer, and I forgot how much I love them. And if you ask me, they pair so nicely with the fall flavors and spices. They seem to add warmth and richness to everything you add them too. I love dates :) can you tell?!
little chocolate in her muffins- and I guess I completely understand :)- but sometimes pumpkin is just as dandy by itself- and these certainly are!
free of gluten, dairy, soy, nuts, seeds, eggs, refined sugar
1/3 cup of coconut flour
1/3 cup of potato starch
1/3 cup tapioca flour
1/3 cup of rice flour
1 1/3 cup of gluten free oat flour (I grind my own out of GF rolled oats)
2 ts. of baking powder (Hain brand-corn free)
1 ts. of baking soda
1 ts. of sea salt
1 1/2 TB of pumpkin pie spice (or mix 2 ts. ground cinnamon, 1 ts. ground ginger, 1/2 ts. of ground nutmeg and ground cloves)
3/4 cup of date puree This involves pouring 3/4 cup boiling water over 3/4 cup of pitted dates and letting it sit for 5-10 minutes and then blending in a high powered blender to whip up a creamy date-pudding like substance- this would also make a nice dip for fresh apple slices :)
1/4 cup of pure maple syrup (or honey if not vegan)
1/3 cup of coconut milk beverage with 1 TB apple cider vinegar
1/3 cup of unsweetened applesauce
2/3 cup of pumpkin puree (fresh or canned)
1/2 cup of melted coconut oil
1 ts. of pure vanilla extract
Mix all the dry ingredients together in a large mixing bowl. Then add in the wet and whisk together well. Pour into 12 muffin tins and bake in a 350 degree oven for 25-28 minutes until browned tops and stiff. Let cool 15-20 minutes before serving.