Gluten Free For Good


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This is for Cindy, our stellar little supernova of gluten-free blogging (astrophysically speaking). Her recent craving for chocolate and pumpkin motivated me to do some experimenting and this is what I came up with. Rich, moist muffins. Next time I’m going to bake this in cake form and top it with cream cheese frosting. I’m thinking that may be a good GF addition at Thanksgiving.

what you need
• 1-3/4 cup Pamela’s baking mix
• 1/3 cup Dagoba cacao powder
• 1/4 cup Earth Balance vegan buttery spread
• 2 eggs, lightly beaten
• 1/4 cup agave honey
• 1 teaspoon vanilla
• 1 cup pumpkin (I used Farmer’s Market organic pumpkin pie mix from Wild Oats; it has good sweet spices mixed in)

what you do
•whisk together baking mix and cacao powder and set aside
•on medium speed, beat eggs, Earth balance, and vanilla together
•blend in agave and pumpkin until well combined
•spoon batter into prepared muffin cups
•bake in preheated 350º oven for 22 minutes or until inserted wooden toothpick or knife blade comes out clean
•makes 10 to 12 muffins


2 Responses to “cocoa pumpkin muffins”

  1. Cindy says:

    Oh my oh my! THANK YOU MELISSA!! I am in love… pure bliss. Jon is drooling here too (I think he’s a tad jealous too).
    These look freggin’ fantastic so I am going to try my hand at it too. I’ve done a pumpkin/cocoa “pudding” type thing in the past, but the muffins give that bite into “Umph” that we need.
    Okay, I’d better stop typing and wipe my drool… I might short out the keyboard here.
    Thank you! Sigh, ahh…. I’ll post back when I get to taste my verision of your yummy bites, though I’d brave 12 degrees at 4 or 5 am to eat these!

  2. Jennifer says:

    quick question…is agave honey different than agave nectar?

Leave a Reply to Cindy

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