Pumpkin Muffins

We love muffins at our home especially fresh from the oven!  Finding a recipe that meets the qualifications of soy free, dairy free, gluten free, chicken egg free and TASTES GREAT with good texture is well.......challenging!  I have been hungry for a good pumpkin muffin...home baked!

I decided to try my hand at an idea to see if I could meet the cravings of my mind and stomach. 

SUCCESS!!!!!!!!!!!!!  In addition to the taste, the texture was very good!

2 cups of Trader Joe's Gluten Free Pumpkin Pancake Mix
1/2 tsp baking powder
1 tsp baking soda
2 T oil
3/4 c Trader Joe's Vanilla Coconut Beverage*
1 duck egg, lightly beaten **
1 tsp vanilla
1/3 c chocolate chips.  See additional notes.

Stir until ingredients are just mixed.  Pour into muffin tins 2/3 full.  Bake at 350 for 15 to 17 minutes.

* If you do not have this dairy-free alternative on hand just what you normally would as a dairy/milk replacement.

** Other egg free replacements are 1 ripened banana, mashed.  Or, 1 tablespoon applesauce.  From my experience, a banana gives a better texture than applesauce.  Both will give a rubbery texture which we do not prefer.

Additional notes, we enjoy chocolate chips but since they can add dairy to the recipe, I have been using Trader Joe's Roasted Cocoa Nibs.  The other option is to use dark chocolate chips.