Pumpkin and zucchini muffins Recipe Gluten-free, dairy-free (casein-free), vegan and hypotoxic

ORGANIC INGREDIENTS

• 1 pack Muffin mix from Cuisine l'Angélique
• 5 ml (1 tsp) ground cinnamon
• 1 ml (1/4 tsp) ground nutmeg
• 1 ml (1/4 tsp) ground ginger
• 3 pinches of ground cloves
• 2 large eggs* (110 g)
• 375 g (1 1/2 cups) pumpkin puree
• 100 g (1/2 cup) light olive oil
• 5 ml (1 tsp) of vanilla extract
• 110 g (1 cup) grated zucchini
• 80 g (1/2 cup) semi-sweet chocolate chips
• 50 g (1/2 cup) pecans, chopped
• Additional pecans, for garnish

PREPARATION

1. Preheat the oven to 180 °C (350 °F).
2. In a small bowl, combine the following dry ingredients: muffin mix and spices. Set aside.
3. In a large bowl, combine the eggs, pumpkin puree, oil and vanilla extract. Beat with an electric mixer until smooth (about 2 minutes).
4. Stir in the dry ingredients and beat, still using an electric mixer, until the dough begins to thicken (about 1 minute).
5. Add the grated zucchini, chocolate chips and chopped pecans and mix everything thoroughly with a wooden spoon.
6. Divide batter into paper-lined muffin cups. Place half a pecan on each muffin.
7. Bake on center rack for about 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
8. Remove from the oven and let cool on a wire rack.