GF/V Pumpkin, Chocolate Chunk & Pecan Crumb Muffins

I've been fighting it a long time, the posting of yummy things, because I'm kind of like those baffling humans who hate when their foods touch on their plates (only for me it's with my art. Poetry and Muffins? aljkda.) You know who I'm talking about. The person you stare at across the table while thinking to yourself (if you're anything like me) "seriously, bacon and eggs isn't even worth it if your syrup isn't congealing it all together." I digress. Here is a recipe I tweaked from Piece Of Cake to make it gluten free and vegan (I also halved the recipe because there are only three of us in the house and to use the word loathe would be too soft an expression for how I feel about wasting). You know it's good when your two fully-meat-eating-gluten-loving-male-man-cousins killed them all basically over night. I'm definitely going to change the topping on these next time as it just didn't really do anything for me, so I'm omitting it from the recipe. You can find some alternative, tasty looking glazes and toppers at FoodGawker.com.

For the muffins (makes 6):

1/2 cup gluten free flour
1/4 cup + 1 tablespoon of gluten free oat flour (make it at home!)
1/2 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon sea salt ( prefer the salt chunks, but if you want to use regular salt you can!)
1/2 cup pumpkin puree
1/4 cup coconut oil
1/2 cup packed brown sugar
1 flax egg ( 1 tablespoon flax seeds + 4 tablespoons water thrown in the blender until completely mixed and goopy)
1/4 teaspoon pure vanilla extract
1/6 cup (or half of your
1/3 measuring cup) room temperature water
1/2 cup of whatever type of vegan choc-chips/chunks/bars you like - I took a chocolate bar (wasn't even baking chocolate) and roughly chopped it into huge chunks. Good glory was it delicious.

Preheat the oven to 350°F.
Line a 6-cup muffin pan with paper liners (or use coconut oil).
In a medium bowl, whisk together the flours, spices, baking soda and salt.
In another large bowl, whisk together the pumpkin puree, oil and sugar until well-blended. Whisk in your flax egg and the vanilla until combined, then whisk in the water. Fold the chocolate chips into the wet ingredients.
Fold the dry ingredients into the wet, being careful not to overmix the batter.
Then portion your delicious batter equally into the wells of the muffin tin.

[ This would be where you sprinkle your crumbly-topping-goodness onto the muffins before baking]

Bake until a toothpick comes out clean, about 25 minutes ( I found that with the huge chocolate chunks I had to bake them a bit longer. I just kept adding 3 minutes to the timer until they were done, but still soft and almost gooey inside).
Cool in the pan on a wire rack, or feed to skeptical gluten lovers slightly warm.

Happy October, Happy fall.

FOODTaren MarounComment