There’s nothing better than going home for a long Thanksgiving weekend and enjoying a delicious home-cooked Thanksgiving dinner with family and friends. At my house, Thanksgiving dinner is different than most. Both my mom and sister have severe food allergies and cannot eat gluten or dairy. Gluten and dairy are two very common ingredients and are particularly difficult to avoid during the Thanksgiving holiday. Knowing that Thanksgiving is right around the corner, my mom worked hard to put together her own gluten-free, dairy-free Thanksgiving dessert recipe: chocolate chip pumpkin muffins. And let me tell you, they are delicious! So, whether you have food allergies or not, this is a perfect Thanksgiving dessert!
1 cup almond flour
1 cup brown rice flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon xanthan gum
½ teaspoon apple pie spice (or a blend of cinnamon, nutmeg and allspice)
½ teaspoon ground cinnamon
¼ teaspoon salt
1/3 cup light olive oil
2 T raw agave syrup
1 1/3 cup brown sugar
1 or ½ cup mini semi sweet chocolate chips
1 can pumpkin
1 ½ teaspoon vanilla
First, preheat oven to 350°. Then, use a medium size mixing bowl and combine almond flour, brown rice flour, baking soda, baking powder, salt, apple pie spice mix, ground cinnamon, and xanthan gum.
In a separate medium size mixing bowl, beat the eggs. Then, add the oil, syrup, brown sugar, chocolate chips, pumpkin, and vanilla. Combine the dry ingredients with the wet ingredients, and stir for 2 minutes.
Then, spoon ¼ of a cup of batter into each cupcake cup, place them into a cupcake pan, and bake for 15-20 minutes. Let the muffins cool on a wire rack.
Thanksgiving is my favorite holiday, and I can’t imagine what it would be like without dessert, so I hope this recipe serves as a yummy dessert option for anyone who suffers from food allergies. Enjoy my mom’s gluten-free, dairy-free pumpkin chocolate chip muffins and have a happy Thanksgiving!