It was all of 58 degrees at our first soccer game this morning. I just adore fall, and this was our very first sign of its impending arrival. My heart was so full as thought about the good things to come – apple pie, cozy sweaters, soup on the stove, and a trip to the pumpkin patch.
Yep, that little preview of fall weather was all it took to get me thinking about all things pumpkin. (The mom next to me sipping the pumpkin spice latte didn’t hurt, either!)
At this time of year, it’s nice to have a pumpkin recipe on hand that can be adapted to accommodate almost any dietary restriction so that you can safely make it for a school celebration, or for a sports team snack, or to share with friends who might follow a particular dietary plan.
Based on a few easy substitutions, these can be made dairy free, nut free, gluten free, AND vegan.
I thought I’d share this with you today…just in case you’re ready for a taste of fall and are in charge of snacks for something soon (because you know you are!)
Pumpkin Muffins – Gluten Free & Allergy friendly
1/3 cup oil
3/4 cup sugar
1/4 cup brown sugar
1/4 cup soy milk (or almond, or rice, or regular)
1 teaspoon vanilla extract
1 1/4 cups Gluten-Free All Purpose Baking Flour*
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon pumpkin pie spice
1 cup canned pumpkin
1/2 cup chocolate chips (check for nut free, dairy free brands if needed)
(*or cake flour if you don’t need these to be gluten free)
1. Preheat oven to 350. Line muffin tin with cupcake papers.
2. Whisk together oil, sugar, milk, and vanilla. Sift in flour, baking powder, baking soda, pumpkin pie spice, and salt. Gently whisk flour mixture until well combined. Fold in pumpkin, but do not overstir or the batter will become gummy. Fold in chocolate chips.
3. Fill liners two-thirds full. Bake for 24-26 minutes or until toothpick comes out clean. Transfer to a wire rack to let cool completely.