So, my brother is vegan and gluten-free, a combination which to mean sounds tortuous. He does it for health reasons and I fully support that. But I always assumed that combination meant there was nothing out there for him to eat! No cheese?? No flour?? No eggs? No COOKIES?? But it turns out there are a lot of things he can eat, and many recipes can be adapted to be vegan and gluten-free. Some of them are really delicious, and it’s an added bonus to know that the recipes are usually healthier. Here is a delicious one that my family discovered at Christmas this year. I couldn’t stop eating them.

Recipe: Pumpkin Chocolate Chip Muffins {vegan, gluten-free}
Prep time: 15 minutes
Inspired by: Fork & Beans

2 c. gluten-free flour mix
3/4 c. brown sugar
1/2 c. sugar
2 t baking soda
1 t baking powder
1 1/2 t cinnamon
1/4 t nutmeg
1/4 t ground cloves
1/2 t salt
1 c. canned pumpkin
1/2 c olive oil
1/2 c. boiling water
Equivalent of 2 eggs {here is an easy way to do it with flaxseed}
1 c. chocolate chips

Preheat oven to 350 degrees. Line muffin tins or use canola oil on a paper towel to grease them. Mix all dry ingredients together. In a separate bowl, mix all wet ingredients together (pumpkin, oil, water, eggs). Pour wet ingredients into bowl with dry ingredients. Stir in chocolate chips. Pour into muffin tins. Bake for 20-25 minutes or until knife comes out clean.
Note: The muffins in the picture have a streusel topping, but when I make these again I’m going to skip the topping. They were sweet and delicious enough without the added sugar topping! If you want a streusel topping, Fork & Beans has a good one on her blog.