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Vegan & Nearly Gluten-free Pumpkin Stout Chocolate chip mini muffins

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Just in time for Thanksgiving!!  And healthy too - you can definitely switch up the beer you use & regular glutenized flour :)  I used our Cocoa Espresso Stout on Nitro (if you want this homebrew recipe, let me know, its a goodie too!) 

1 3/4 cups Gluten Free Flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp pumpkin spice
1 tsp baking soda
1 tbsp baking powder
1 cup dark brown sugar
1/2 cup white sugar
1/2 cup mini GF & vegan chocolate chips
1 tsp salt
1 (15-oz) can pumpkin puree
1 tsp vanilla extract
2 tbsp canola oil
2/3 cup stout (or pumpkin ale, or porter)
1 (14-fl oz) unshaken can full-fat, unsweetened coconut milk

1. Preheat oven to 350 degrees F.
2. In a large bowl, add the GF flour, cinnamon, nutmeg, pumpkin spice, baking soda, baking powder, brown sugar, white sugar, and salt.
3. In a separate bowl add the pumpkin, vanilla extract, oil, and 2/3 cup beer.  Remove the top of the coconut milk can without shaking. Scrape off 1/2 cup of fat and add to the bowl with wet ingredients. Stir until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Spray mini muffin tins with cooking spray. Pour batter into the prepared pans. Bake at 350 degrees F for 18-22 minutes or until a toothpick inserted in the center comes out clean and the tops of the muffins are slightly browned.

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