Pumpkiny Chocolate Muffins

 

Hmmm...Pumpkin and chocolate, two of my favorite things.  This version of muffin uses many things we may have in our cupboard on a regular basis.   I chose to replace the sugar with sweetened condensed milk, which created a lovely, moist pumpkiny-chocolate muffin.  Because we cannot use corn in our house, I make my own baking powder, using cream of tartar and baking soda.  The additional eggs add needed protein to my daughter's diet,  not to mention the fact that the added Vitamin A and K and iron will support additional nutrition needs throughout the day.

http://www.livestrong.com/article/86339-nutritional-value-canned-pumpkin/ 

GF Pumpkiny Chocolate Muffins

3 1/2 C Brown Rice Flour

3/4 Cup Arrowroot Starch

1 Tbsp. Cinnamon

3 1/2 tsp. Cream of Tartar

2 tsp. Baking Soda

1 1/2 tsp. Salt

8 whole eggs (or egg whites)

2 14 oz. cans Sweetened Condensed Milk

1 Large can Pure Pumpkin

1 1/3 C. Imperial Margarine

1/2 C Almond Milk

1/2 C Honey

*1 1/2 C Chocolate Chips (add these last, after everything is well blended)

Directions:

Mix all dry ingredients together.  Set aside.  Mix all remaining (wet) ingredients together in a separate bowl.  Once combined, mix both the wet and dry ingredients together until well blended.  Add chocolate chips and mix well.  Spoon into greased muffin cups and bake @ 350 degrees for 20 minutes, or until when knife inserted comes out clean.