Pumpkin Chocolate Chip Muffins
Refined sugar-free, dairy-free, vegetarian, high fiber, heart-healthy, gluten free
I remember getting the most delicious pumpkin chocolate chip muffins in Santa Cruz in the late 80s. I kept going back for more of the perfect combination of earthy chocolate chunks within a moist pumpkin muffin. I needed to re-create those flavors in my healthy version of gluten free, spicy pumpkin cake with baby chocolate chips in every bite. Here it is, the perfect crumb using buckwheat seed flour, combined with brown rice flour and soaked with vegan butter to make a dense and high fiber muffin. I eat one for breakfast or with tea and dream about the 1980’s Santa Cruz at the beach. Yummy!
Pumpkin Chocolate Chip Muffins
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022
Ingredients
Wet
8 tablespoons vegan butter
1 cup coconut sugar
2 eggs
3/4 cup pumpkin puree
Dry
3/4 cup brown rice flour
1/3 cup buckwheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon each: cinnamon, ginger and nutmeg (3 teaspoons total)
3/4 cups baby chocolate chips
Makes 12 muffins
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Instructions
1. Preheat oven to 350ºF/180ºC. Grease one 12-cupcake tin liberally with olive or coconut oil.
2. Melt the vegan butter and combine with sugar and eggs in the medium sized bowl of a stand mixer. Beat on high speed with the paddle attachment until light in color, about 2 minutes. Add pumpkin puree and beat another 2 minutes. Alternatively, use a hand mixer.
3. Add into the wet ingredients brown rice flour, buckwheat flour, baking powder, baking soda, salt and spices. Pulse on low speed until just blended. Stir in chocolate chips. Pour batter into cupcake tins. Bake 16 to18 minutes.
Photos by Brian Byllesby
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