Gluten Free Pumpkin Chocolate Chip Muffins

Ingredients:

• 1 can pumpkin puree

• 5 medjool dates pitted and soaked in warm water for a few minutes

• 1/2 cup lite coconut milk from the can

• 2 tbsp nut or seed butter (I used sunbutter, almond would work well too; you can make your own using my recipe here)

• 1 1/2 cup brown rice flour

• 1/2 cup tapioca flour

• 1 tsp baking powder

• 1 tsp pumpkin spice (you can make your own by combining 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp allspice, pinch of cloves)

• 1/2 cup dairy free dark chocolate chips (more if you like it super chocolatey!)

• pinch of salt

Method:

1. Preheat the oven to 350F.

2. Add pumpkin and nut butter to a medium sized mixing bowl and whisk together. You may want to melt your nut butter in the microwave for a few seconds so it mixes in better with the pumpkin.

3. In a blender on a high speed, combine your soaked dates and the coconut milk until you create a creamy sweet date sauce.

4. Pour the date sauce into the pumpkin and stir together.

5. Add in the brown rice flour, tapioca flour, pumpkin pie spice, baking soda, and baking powder. Switch to a spatula and fold in dry ingredients.

6. Once all the dry ingredients are well incorporated, fold in the chocolate chips. You can also make these without chocolate chips, just make sure you add a few more dates so that the muffins are sweet enough.

7. Spoon into an oiled muffin tin and bake at 350F for 35 minutes.

8. Allow to cool for about 10 minutes before taking them out of the tin. Eat right away or store in an airtight container at room temperature. You can also freeze them and heat them up in the microwave when you're craving a pumpkin muffin! Enjoy :)