Easy gluten free chocolate pumpkin muffins

November 20, 2013
These super-nutritious little treats are perfect for grab and go breakfasts. Better yet, they don’t call for exotic ingredients, (other than a little Xanthum gum. If you’re celiac, you probably have it on hand. If not, they may be fine without it. I added it just in case.)
These have the consistency of a moist chocolate cake, but are not as sweet. LOADED with VITAMIN A, with loads of other nutrients. They’re not lo-calorie, but one of these babies makes a pretty well-balanced meal, all by itself. FAR FAR superior to a granola bar.



In a mixing bowl:
2 cans pumpkin OR one quart OR two pints home canned pumpkin
2 cups granulated sugar
1/2 cup canola oil
1/2 cup water
2 teaspoons vanilla
8 eggs
stir well and then add:
3/4 cup cocoa powder
1 teaspoon baking soda
1 Tablespoon Baking powder
1 teaspoon cinnamon
1 teaspoon salt
blend 6 cups of rolled oats to a fine powder in blender and measure 5 cups powdered oats. (Old fashioned are supposedly more nutritious-less processed)
1 teaspoon xanthan gum powder. (see note above)
Stir very well.
Fill cups in muffin pan 2/3 full. Bake at 350 Fahrenheit for 18 minutes.

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