Allergy friendly. cupcake happy!

More snow in the Midwest! Since we stayed in yesterday, we baked again (like I need a reason).

What did we make? Muffins. We love muffins! Perfectly portioned. Portable. Freezable. Easy to make. So many flavors to create! What’s not to love?

The flavor of the day was pumpkin chocolate chip. The original recipe, Kid’s Favorite Chocolate Chip Muffins, got several great reviews on the Nestlé Toll House website. Please note, Nestlé morsels contain dairy, so if you have a dairy allergy, use a different brand chocolate chip. I’ve used Ghirardelli, Enjoy Life, and Whole Foods 365 brands. Always remember to read labels and contact companies to find out their manufacturing processes to be sure of any cross contamination issues. Of course, you can also just leave out the chocolate chips. At my house, Savannah always makes sure we make a pan of chocolate-chip-free muffins for my non-chocolate eating husband.

I’ve made this recipe several times, and here I offer two different egg replacers. The non-dairy yogurt offers a mild flavor. The ground flax seeds is a more earthy flavor and texture which nicely complements the pumpkin. Both give excellent results.

When you’re outside, enjoy the snow (or whatever climate you’re in). When you’re inside, stay warm, and bake happiness!

Pumpkin Chocolate Chip Muffins
Adapted from NESTLÉ TOLL HOUSE (Tammy Clifford/www.verybestbaking.com)
Makes 36 muffins (with chocolate chips)

3 cups all-purpose flour (or a blend of 1.5 cups all-purpose flour and 1.5 cups whole wheat pastry flour)
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup non-dairy yogurt, or 1/4 c. ground flax seeds pre-mixed with 3/4 c. water (either option is the equivalent of 4 eggs)
2 cups sugar
1 can (15 oz.) pumpkin
1 cup canola oil
2 cups (12-oz. pkg.) dairy-free Semi-Sweet Chocolate chips (Enjoy Life, Whole Foods 365 or Ghirardelli brands)

Procedure:

1. Preheat oven to 350° F. Line three muffin tins with paper bake cups. Spray liners with allergen-free baking spray.
2. Combine all-purpose flour, baking soda, baking powder, cinnamon and salt in medium bowl. Set aside.
3. In a large bowl, combine yogurt or flax seed mixture and sugar in large bowl. Add pumpkin and oil; mix well.
4. Stir in flour mixture until moistened.
5. Stir in morsels.
6. Spoon batter into prepared muffin cups. Bake for 20 to 25 minutes or until top springs back when lightly touched. Cool in pans on wire racks for 5 minutes; remove from pans.