Chocolate chip Pumpkin Cupcake

I am back!!!! After a much needed break...can we all just admit that we need one every once in a while? I decided to blog! Yippee! I know that taking a break is against the cardinal rules of blogging, however life happens and some things are just more important than blogging. However, my love for blogging and cooking did not vanish. So, if there's anybody out there reading this, give me a shout out and post a comment! With out delay here is a delicious recipe that is a fall must! 

Chocolate chip Pumpkin Cupcake

2 1/2 Cups of Gluten free Flour Blend

1 1/4 Cup Agave Nectar

2 tsp. Baking Soda

1 tsp. Baking Powder

1 tsp. Guar Gum

1 tsp. Cinnamon

1/2 tsp. Sea Salt

1/4 tsp. Nutmeg

3/4 Cup Pumpkin Purée 

1/2 Cup Grapeseed Oil

1/2 Cup Hot Water

1/2 Cup Coconut Milk

1 Tbsp. Lemon Juice

1/2 Cup Vegan Chocolate Chips

Directions

Preheat oven to 350 F and line a cupcake tin. Mix on ingredients in a mixer on medium speed for a couple of minuets. Pour batter into cup 3/4 full. Bake at 350 for 30 min or until toothpick pokes clean. Enjoy!

Pumpkin pancakes

It's the season for pumpkin everything! Pumpkin Pancakes. These are delicious, Vegan, and totally Allergy Free. Free of Gluten, refined Sugar, Eggs, Dairy, Soy, Nut, Wheat, and Corn. These are also kid friendly! My kids loved them. 

Ingredients

2 cups of Multi-Grain Gluten Free Blend (see my post for that)

1/2 tsp. Guar Gum

1/2 Cup Shredded Coconut

1 1/2 Cup Coconut Milk

1 1/4 Cup Puréed Pumpkin

2 tsp. Baking Powder

1/2 tsp. Sea Salt

2 tsp. Cinnamon

1/2 tsp. Ground Cloves

1/2 tsp. Nutmeg

1 Banana (mashed)

1/3 Cup Coconut Sugar or Brown Sugar

1 tsp. Pure Vanilla 

3 Tbsp. Grapeseed or Olive Oil

Directions

Mix all ingredients on high for several minuets. Use a 1/4 Cup to portion out cakes onto a non-stick frying pan. Cook on medium heat until top starts to bubble. Then flip and cook until edges start to brown. Top with Pure Maple Syrup or Agave Nectar. Yummy!