I got this recipe years ago from author and blogger Melissa McLean Jory. While I love to cook, this is one of the only things that I bake. (This recipe and these vegan chocolate chip cookies.) Baking takes precision, whereas with other forms of cooking, I feel that I can be more playful and experiment with various ingredients—without any measuring involved. 😉 This recipe is my go-to for a Thanksgiving potluck or holiday get together (although they’re good any time of year).
- 1 1/2 c. gluten-free baking & pancake mix – I currently have Bob’s Red Mill, but there are lots of options
- 1 1/2 tsp. 5-spice blend (or you can use 1 tsp. cinnamon + 1/4 tsp. nutmeg)
- 1/3 c. organic Turbinado sugar (or another form of sugar)
- 1/4 c. coconut oil (melted)
- 2 large eggs
- 1 tsp. vanilla
- 1 1/2 c. pumpkin purée
- 1/2 c. chopped pecans
- 1/2 c. chocolate chips (optional, but highly recommended!!)
- Preheat oven to 350 degrees.
- In a medium bowl, whisk together pancake mix with the 5 spice blend. Set aside.
- Place melted coconut oil and sugar in mixer bowl and mix on medium speed until well blended. Blend in eggs (one at a time), vanilla and pumpkin pie purée.
- Slowly add dry ingredients and mix on low speed until well blended.
- Fold in chopped pecans and chocolate chips.
- Fill paper-lined muffin tins 3/4ths full and bake for 22 to 26 minutes, or until an inserted toothpick comes out clean.
- Cool on wire rack.
Melissa says that you can top with cream cheese frosting or vanilla ice cream, but I have never tried that because I think they are great on their own.
P.S. – I think that the chocolate chips are really a must.