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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Pumpkin Spice Muffins (Gluten Free)   
    Categories: Muffins, Gluten free   
         Yield: 12 Muffins   
      
         1 tb White wine vinegar   
       3/8 c  Non-dairy milk   
         1 tb Flax meal   
     1 1/2 c  Gluten free all purpose   
              - flour   
         1 ts Baking powder   
       3/4 ts Baking soda   
       1/2 ts Xanthum gum   
         1 ts Cinnamon   
       1/4 ts Ground ginger   
         1 pn Cloves   
       1/2 ts Ground turmeric   
       1/2 ts Ground nutmeg   
       1/2 ts Salt   
         1 c  Vegan chocolate chips   
         1 c  Sugar or coconut sugar   
       1/2 c  Vegan butter or hardened   
              - coconut oil   
       3/4 c  Pumpkin puree   
         1 ts Pure vanilla extract   
      
     Preparation time: 20 minutes   
     Cooking time: 18 minutes   
      
     ...for when everyone is drinking pumpkin spice lattes and you just   
     want a GD muffin...   
      
     Preheat oven to 350?F and line muffin pan with muffin liners.   
      
     Stir together vinegar, non-dairy milk, and flax meal and set aside.   
     This is your vegan buttermilk.   
      
     In a large bowl, whisk together all dry ingredients (including   
     chocolate chips), except for sugar. Set aside.   
      
     In a standmixer, using the paddle attachment (you can also use a hand   
     mixer), mix vegan butter and sugar until light yellow on medium high.   
     Add pumpkin puree, vanilla extract, and vegan buttermilk. Continue   
     mixing on medium and gradually mix in dry ingredients in three parts.   
     Be sure to take a rubber spatula down the sides of the bowl to make   
     sure all the flour is incorporated.   
      
     Using ice cream scooper or two spoons, scoop muffin batter (which   
     will be a thick paste) into muffin liners. Smooth out the tops with   
     the back of a spoon as much as possible before placing in the center   
     rack of the oven.   
      
     Bake for approximately 18 to 22 minutes until toothpick comes out   
     clean. Once removed from the oven, let them rest in the muffin pan for   
     approximately 10 minutes before removing them to enjoy!   
      
     Recipe by Joanne Molinaro   
      
     Recipe FROM:   
        
      
   MMMMM   
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