Pumpkin Chocolate Chip Muffins

“Wet” Ingredients:

15 oz can organic pumpkin
2/3 C non-dairy milk
*3 cubes applesauce (about 1/4 cup)
1 T organic canola oil
1/3 C organic brown sugar
1/3 C evaporated cane juice sugar
2 t vanilla extract

Dry Ingredients:

1/3 C each:  millet flour, quinoa flour, brown rice flour, oat flour, rolled oats, garbanzo bean flour
2/3 C whole wheat pastry flour
1/3 C fine chopped walnuts
2 T ground flax
2 t baking powder
1 t baking soda
1 t salt
1 t cinnamon
1/2 t nutmeg
1/8 t ground clove

1/3 C non dairy chocolate chips (or raisins)
1 T cacao nibs (optional)
Raw sugar (coarse grain)


Blend the “wet” ingredients in the blender.  Mix with the dry ingredients and fold in the chocolate chips and cacao nibs. Sprinkle 1/8 t raw sugar on the top of each muffin before baking.  Bake in muffin liners at 350 degrees for about 23 minutes.  Makes about 18.

*So that I always have applesauce on hand for low-fat baking, I freeze unsweetened applesauce in ice cube trays, then thaw a few cubes at a time.