Addictive Gluten Free, Soy Free, Vegan Pumpkin Chocolate Chip Muffins

On my quest for yummy gluten free, soy free, vegan non-processed foods, I find I'm back to making my own baked goods. I realized that sugar is not a whole or non-processed ingredient. However, a mom's gotta do what a mom's gotta do. I pulled out some of the roasted pumpkin I processed and froze last fall for these muffins. Delicious! I used this recipe as a base.  I applied the following modifications:

• Egg replacer in lieu of the eggs and mixed in last.
• I doubled the amount of spices.
• I used Bob's Red Mill all-purpose gluten free flour mix in place of all-purpose flour.
• I swaped out 1/2 cup of the sugar for brown sugar.
• I swapped 1/4 cup vegetable oil for 1/8 cup coconut oil. (Note: I will try apple sauce on my next batch to see if I can bring the fat content down even more.)
• I only used a 1/4 cup rice milk chocolate chips from Enjoy Life.

The results are really good. I have had two and had to make myself stop! I imagine you could also use this basic recipe for zucchini chocolate chip muffins, which will come in handy this CSA season. I only made one batch as I was trying out the recipe. Next time I will definitlel double the batch and freeze them.