Pumpkins are everywhere these days. It’s fall and usually that means it becomes the signature snack or treat in restaurants, bakeries and bake sales. In fact, tomorrow I’m baking two pumpkin cakes for our school’s Fall Frenzy Cake Walk, as well as my pumpkin cookies for the bake sale. But for the past week, I’ve been craving a pumpkin chocolate chip muffin, and wanted to finally perfect a recipe I’ve been tweaking with for some time.
My Dairy, Egg and Nut Free Pumpkin Chocolate Chip Muffin is one of those recipes that when I finally got it right, I was VERY excited. It’s that good. And the best part? My 5-year-old non -food allergic son Matthew helped create this delicious muffin. He stood at the counter and helped decide how much cinnamon to put in, whether it needed vanilla, and if the batter needed a good sprinkling of sugar on top before baking. He really had some fantastic suggestions and it made him really proud to know that he had a big part in making such a yummy treat.
For many of us who long to bake allergen safe and delicious treats with our children, it is in those moments of baking with our children that we feel connected to our childhood, and at the same time giving them a sense of normalcy with theirs.
Enjoy these gorgeous fall days everyone….they are always just a little too short. Happy Baking!
DAIRY, EGG AND NUT FREE PUMPKIN CHOCOLATE CHIP MUFFINS
1 c. dairy free margarine
1 1/2 c. granulated sugar
4 T. water
1 tsp. vanilla
1 15 oz. can pumpkin puree (not pie filling)
3 c. unbleached all purpose flour
2 tsp. baking soda
1 tsp. salt
1 1/4 tsp. ground cinnamon
1 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1 1/2 c. dairy free mini chocolate chips (I use Enjoy Life)
Granulated sugar for sprinkling batter
Preheat oven to 350 degrees and spray 18 muffin cups with dairy free baking spray, set aside.
In the bowl of a mixer fitted with the paddle attachment, combine the dairy free margarine, sugar, water, vanilla and canned pumpkin puree thoroughly.
In a separate medium bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger with a wire whisk. Add to the margarine mixture and mix on low until combined. Stir in the chocolate chips using a rubber spatula.
Use a cookie scooper to divide batter among the 18 muffin cups. Sprinkle tops with just a little granulated sugar and bake 18-25 minutes (NOTE: Oven temps vary quite a bit, check on your muffins after 18 minutes to see how they are doing. Muffins are done when lightly browned and a cake tester comes out clean). Cool and serve!
My Dairy, Egg and Nut Free Pumpkin Chocolate Chip Muffin is one of those recipes that when I finally got it right, I was VERY excited. It’s that good. And the best part? My 5-year-old non -food allergic son Matthew helped create this delicious muffin. He stood at the counter and helped decide how much cinnamon to put in, whether it needed vanilla, and if the batter needed a good sprinkling of sugar on top before baking. He really had some fantastic suggestions and it made him really proud to know that he had a big part in making such a yummy treat.
For many of us who long to bake allergen safe and delicious treats with our children, it is in those moments of baking with our children that we feel connected to our childhood, and at the same time giving them a sense of normalcy with theirs.
Enjoy these gorgeous fall days everyone….they are always just a little too short. Happy Baking!
DAIRY, EGG AND NUT FREE PUMPKIN CHOCOLATE CHIP MUFFINS
1 c. dairy free margarine
1 1/2 c. granulated sugar
4 T. water
1 tsp. vanilla
1 15 oz. can pumpkin puree (not pie filling)
3 c. unbleached all purpose flour
2 tsp. baking soda
1 tsp. salt
1 1/4 tsp. ground cinnamon
1 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1 1/2 c. dairy free mini chocolate chips (I use Enjoy Life)
Granulated sugar for sprinkling batter
Preheat oven to 350 degrees and spray 18 muffin cups with dairy free baking spray, set aside.
In the bowl of a mixer fitted with the paddle attachment, combine the dairy free margarine, sugar, water, vanilla and canned pumpkin puree thoroughly.
In a separate medium bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger with a wire whisk. Add to the margarine mixture and mix on low until combined. Stir in the chocolate chips using a rubber spatula.
Use a cookie scooper to divide batter among the 18 muffin cups. Sprinkle tops with just a little granulated sugar and bake 18-25 minutes (NOTE: Oven temps vary quite a bit, check on your muffins after 18 minutes to see how they are doing. Muffins are done when lightly browned and a cake tester comes out clean). Cool and serve!