This is a recipe I took and altered and tested out to my taste buds. I have multiple food allergies and am on the anti-candida diet, so I can’t have the sugar or gluten. This recipe turned out so well, I just love these delicious muffins, when I get to craving a bread-like substance. Hope all enjoys!

2/3 cup agave nectar or honey
1/4 cup vegetable oil
2 eggs(I can’t have eggs so the egg re placer substitute worked well)
3/4 cup canned or fresh pureed pumpkin
1/4 cup water
1 1/2 cups flour(I used 1 cup buckwheat flour and 1/2 cup soy flour)(Teff flour instead of soy is good too)
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 cup semi-sweet chocolate chips(I can’t have sugar so I used unsweetened carob chips which taste good)

Preheat oven to 400F. Grease and flour muffin cups or use paper liners.

Mix agave nectar, oil, and eggs(or egg re placer)I mixed egg re placer in separate bowl then added to this mixture). Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder,spices,and salt. Add wet mixture and stir in chocolate chips.

Fill muffin cups 2/3 full with the batter. Bake in preheated oven for 20-25 minutes.

Very Yummy!!

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