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Delightful Vegan Pumpkin Chocolate Chip Muffin: Perfect for Fall Entertaining

pumpkinThe seasonal flavor of pumpkin and chocolate mingle with cinnamon, clove, nutmeg, and ginger to create a uniquely nutritious and delicious vegan gluten-free delight. One serving provides 50% of the recommended daily value of Vitamin A.

This vegan muffin is so tasty, you will not notice that it is baked with heart healthy olive oil and Chia seeds. Still, for those of you who prefer baking with butter and egg, you may substitute olive oil with one stick of butter and Chia seeds with 1 large egg.

You may use store-bought pumpkin pie spice, mix the spices according to your pallet, or use the suggestions in this recipe. We recommend adding 1/3 cup of chocolate chips, but for chocolate lovers, use 1/2 cup instead of 1/3 cup. You may use canned, fresh, or frozen pumpkin or butternut squash. Baking tips for fresh pumpkin are found at the end of the recipe.

What you need:

  • 1 box Marion's Gluten-Free Cookie & Muffin Mix
  • 1 tablespoon Chia/Salba seeds and ¼ cup water OR 1 ½ tablespoons Ener-G egg replacer mixed with 3 tablespoons water)
  • 1 ½ tablespoons low sodium baking powder
  • 2 tablespoons unsweetened apple sauce
  • ¾ cup fresh, frozen or canned (pure without salt) pureed pumpkin or butternut squash. The recipe for baking a pumpkin or squash is found below.
  • 7 tablespoons extra light olive oil
  • ⅓ cup vegan chocolate chips
  • 1 teaspoon ground cinnamon
  • ¼ to ½ teaspoon ground cloves
  • Optional: Dough should be light and moist. If not, add up to ¼ cup pumpkin or 2 additional tablespoons apple sauce. Add a pinch of salt, ground nutmeg, ground ginger and/or a pinch of ground cardamom. When using freshly baked butternut squash, you may want to add a little bit of your favorite sweetener. You may also add 1 or 2 tablespoons of flaxseed if you like.

Directions:

  • Preheat oven to 350 degrees F.
  • Grind 1 tablespoon of Chia/Salba seeds in a coffee grinder. Use whisk to mix with the ¼ cup of water. Let gel for 5-10 minutes.
  • Place paper muffin liners into muffin pans or spray loaf pan with GF baking spray.
  • Place Marion's GF Cookie and Muffin Mix into a bowl. Add baking powder. Add spices and mix with whisk.
  • Add Chia Seed gel and 7 tablespoons olive oil (can substitute canola oil). Mix first at low speed then high until well blended.
  • Add squash or pumpkin and 2 tablespoons apple sauce. Mix first at low then at high speed until well blended.
  • Fold in 1/3 cup chocolate chips.
  • Scoop into muffin pan.
  • Bake muffins for 20-25 minutes. Since the vegan version is extra moist, bake a little longer until golden to dark brown. Use a toothpick to test. When the toothpick comes out clean, continue baking for a few more minutes.

Nutritional information (1 of 12 large muffins using 3/4 cup canned no salt added pumpkin and vegan chocolate chips, 7 tablespoons olive oil, and 1 tablespoon Chia seeds): Calories 185, Carbohydrate 24g, Sugar 7g, Protein 2g, Fat 10g, Fiber 2.4g, Sodium 38mg, Vitamin A 50%, Vitamin C 2%, Calcium 10%, Iron 4%.
Diabetes exchanges: 1 1/2 Carbohydrates, 1.5 Fats. Percent Daily Values is based on a 2000 calorie diet.

(If 24 mini-muffins are made instead of 12 large muffins, the calories per muffin will be only 93 calories each! These muffins would have 25% of daily vitamin A values!)

Nutritional information (1 of 12 large muffins adding 2 tablespoons of flax seeds and using 3/4 cup canned no salt added pumpkin): Calories 194, Carbohydrate 24g, Sugar 7g, Protein 2g, Fat 11g, Fiber 3g, Sodium 39mg, Vitamin A 50%, Vitamin C 2%, Calcium 10%, Iron 4%.
Diabetes exchanges: 1 1/2 Carbohydrates, 1 1/2 Fats. Percent Daily Values is based on a 2000 calorie diet.

(If 24 mini-muffins are made instead of 12 large muffins, the calories per muffin will be only 97 calories each! These muffins would have 25% of daily vitamin A values!)

Additional Baking Tips for Pumpkin or Squash
When using freshly baked pumpkin or squash: Preheat the oven to 400 degrees F. Cut washed squash in half, place cut side down on a cookie sheet (seeds intact) and bake for 40-50 minutes, or until the flesh is soft; set aside to cool. When cool enough to handle, scoop out the seeds and discard, and scoop the pulp out of the skins. Mix in a food processor or mixer. Measure and save ¾ cup to use in this recipe. Freeze the remainder for future baking.

If you prefer to not use canned pumpkin and do not have time for baking you may also pressure cook or microwave the butternut squash. For pressure cooking, cut the butternut squash and cook for about ten minutes depending on the size of the product. (Refer to instructions that came with you pressure cooker). For microwaving, remove seeds. Cut the squash or pumpkin into large chunks. Place in a microwave safe bowl and add a little water. Cover the bowl with a microwave safe top. Microwave for about 6 minutes until soft. Pressure cooked and microwaved squash will be moister than the baked/roasted version. Thus, when using this approach do not include the apple sauce as per above recipes.

 

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