![]() 1- 2/3 C. flour or G.F. blend 1 C. Sugar 1 Tbs. pumpkin pie spice 1 tsp. baking soda 1/4 tsp. baking powder 1/4 tsp. salt 2 eggs or egg substitute of 2 Tbs or ground flax seed and 1/3 C water 1 C. canned pumpkin 1/2 C. butter, melted 1 C. semi-sweet Chocolate Chips 1. Mix flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt. 2. In another bowl, mix eggs, pumpkin, and butter. Stir in Chocolate chis. Pour over dry ingredients and fold until dry ingredients are fully incorporated. 3. Scoop into greased muffin tin. bake 350 degrees, 20-25 minutes until done.
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AuthorI am recent grad from Holy Cross College at Notre Dame Indiana. I finished with a Bachelor of Arts in business major and minoring in marketing, communication, graphic design and theology. I was diagnosed with food allergies at the end of my freshman year of high school, after suffering migraine headaches all through middle school. I was then diagnosed with hypothyroidism during my senior year of high school. My family has come a long way since the first summer. I'm allergic to peanuts, wheat, and eggs. I also limit my dairy use. I've always enjoyed to bake ever since I was young, now creating allergy free treats have been a fun experiment. I hope to continue to build this blog to share some of my favorite recipes I like to make. Archives
March 2019
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