I posted this photo in my stories over the weekend. And today, a Facebook friend messaged me asking for the recipe! You asked for it, you got it!
On January 2nd of this year, I eliminated both gluten and dairy from my diet. Here we are more than ten months into the year and I’m still FREE.
For sure there are things I’ve missed, but this recipe makes me feel like I’ve cheated! And yes, it’s both gluten-free and dairy-free!
I adapted this recipe from a Pumpkin Cranberry Bread recipe I got off a can of Libby’s pumpkin about 30 years ago!
Pumpkin-Chocolate Chip Muffins
- 2 slightly beaten eggs
- 2 cups sugar
- ¼ cup oil
- 1 ½ cup solid Pack Pumpkin (1 can)
- 2 ¼ cups gluten-free flour
- 1 TBL pumpkin pie spice
- 1 tsp baking soda
- ½ tsp salt
- 1 cup dairy-free chocolate chips
Combine eggs, sugar, oil, and pumpkin in one bowl and mix well. Combine flour, pie spice, soda, and salt in a larger bowl; make a well in the center. Pour pumpkin mixture into the well; stir just until dry ingredients are moistened. Stir in chocolate chips. Spoon batter into a greased muffin tin. Makes 12 muffins. Bake at 350 degrees for 30 minutes or until toothpick inserted in center comes out clean.