Pumpkin Chocolate Chip Muffins
Yield: 12 large muffins

1 box Marion's Gluten-Free Cookie & Muffin Mix
1 tablespoon Chia/Salba seeds and ¼ cup water
1 ½ tablespoons baking powder
2 tablespoons unsweetened apple sauce
¾ cup fresh, frozen or canned pureed pumpkin
7 tablespoons olive oil
⅓ cup vegan chocolate chips
1 teaspoon ground cinnamon
¼ to ½ teaspoon ground cloves
Optional: Add a pinch of salt, ground nutmeg, ground ginger and/or a pinch of ground cardamom.

1. Preheat oven to 350 degrees F. Grind 1 tablespoon of Chia/Salba seeds in a coffee grinder. Use whisk to mix with the ¼ cup of water. Let gel for 5-10 minutes.
2. Place paper muffin liners into muffin pans or spray loaf pan with gluten-free baking baking spray.
3. Place Marion's Gluten-Free Cookie and Muffin Mix into a bowl. Add baking powder. Add spices and mix with whisk.
4. Add Chia Seed gel and 7 tablespoons olive oil (can substitute canola oil). Mix first at low speed then high until well blended.
5. Add pumpkin and 2 tablespoons apple sauce. Mix first at low then at high speed until well blended.
6. Fold in 1/3 cup chocolate chips. Scoop into muffin pan.
7. Bake muffins for 20-25 minutes until a toothpick comes out clean.