Pumpkin/Sweet Potato Muffins

These are great for the morning.  I usually make a large batch and freeze them in resealable bags for weekday mornings. I love to use fresh pumpkin when they are in season.  Although, these are a staple for my family year round, so I use cooked sweet potatoes instead of pumpkin.  I cook a large batch and then scrape the cooked sweet potato in resealable bags in 1 lb portions.  I can then easily defrost them when I need to make muffins.

I used sweet potatoes for this batch!

Ingredients

Yields: 24 Muffins

2/3 cup Shortening( I use Spectrum Organic)
1 cup Brown Sugar
1 cup White Sugar
1 lb.Cooked Pumpkin or Cooked Sweet Potato ( I keep this portioned in the freezer)
6 Tablespoons of Ener-G Egg Replacer (Baking aisle of Sprouts, Whole Foods)
1 Tbs. Coconut Flour (if too watery)
3 Cups Fox Gluten Free Flour Mix
2 tsp. Baking Soda
1.5 tsp Salt
1 tsp. Baking Powder
1 tsp. Cinnamon
3/4 cup EnJoy Chocolate Chunk Chips

Preheat oven to 375 degrees.  Mix all ingredients together except for chocolate chips in a mixer.  Once everything is blended stir chocolate chips into batter.  I use parchment cups to line muffin tins.  To fill muffins use a 1/4 cup measuring cup for the perfect amount.  Bake for 25 minutes.

Alternative Bread
You can also make bread from this recipe.  I use the small aluminum tins that are smaller 3.25x5.75.  I cook them in the oven for 40 minutes.  The recipe yields 5 loaves.