Gluten Free Pumpkin Chocolate Chip Muffins Food

GLUTEN FREE PUMPKIN MUFFINS

Steps:

• Preheat oven to 425°F. Line a 12 count muffin pan with liners and spray them nonstick cooking spray and set aside.
• In a large bowl, whisk the eggs, brown sugar, granulated sugar, pumpkin puree, melted butter and vanilla until combined. Add the gluten free flower, baking powder, baking soda, salt and pumpkin pie spice to the wet ingredients and gently whisk until just combined, being careful not to overmix. Add the chocolate chips, reserving a few for the tops of the muffins, and fold in gently. The batter will be thick.
• Fill the muffin cups all the way full and almost overflowing. Add the reserved chocolate chips to the top of the unbaked muffins.
• Bake the muffins 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean.
• Remove the muffins from the oven and allow to cool in the pan for 5-10 minutes then transfer to a wire cooling rack to cool completely.
• Store muffins in an air tight container at room temperature for up to 5 days or in the freezer for up to 3 months.

GLUTEN-FREE PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin.
• Mix oat flour, flax seeds, baking soda, salt, cinnamon, ginger, nutmeg, and allspice in a bowl.
• Whisk pumpkin puree, eggs, honey, coconut oil, milk, and vanilla extract together in a separate bowl. Pour in flour mixture and gently stir. Add chocolate chips, oats, and cranberries and fold in.
• Divide batter evenly among the muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

GLUTEN FREE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat your oven to 350 degrees.
• In a large bowl add your softened butter with the sugar and the salt. With a whisk or a hand mixer cream the mixture together. Once creamed, add the egg, then the vanilla and then the sour cream.
• mix the baking soda into the mixture and then add in the Bob's baking mix. Mix until the mixture is smooth.
• Once smooth add the chocolate chips or whatever else you want in your muffins and stir to combine.
• Line a muffin tray with muffin cups and divide the mixture between them. You should get 12 muffin. Alternately you can have 9 really big muffins but the recipe calls for 12.
• Place in your 350 degree oven for 12-15 minutes or until slightly golden and a toothpick comes out clean.

GLUTEN-FREE PUMPKIN MUFFINS WITH CHOCOLATE CHIPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line two 12-cup muffin tins with paper liners.
• Beat eggs in a large bowl with an electric mixer until smooth. Beat in sugar, peanut oil, and pumpkin puree.
• Combine coconut flour, sorghum flour, almond flour, baking soda, baking powder, xanthan gum, cinnamon, and salt in large bowl. Add to egg mixture; beat until well combined. Fold in chocolate chips.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes. Check with a toothpick and bake further in 1- to 2-minute increments.

GLUTEN FREE PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• 1. Preheat oven to 350ºF. Spray muffin tin with Pam or line with muffin cups.
• 2. Combine dry ingredients and set aside.
• 3. In a medium bowl, cream together butter and sugar until light and fluffy, about 1 minute.
• 4. Add the egg and milk. Combine until thoroughly blended, about 1 minute.
• 5. Slowly add the dry mixture to the wet mixture. Blend well, but don't over mix.
• 6. Fold in the pumpkin and chocolate chips if using.
• 7. Spoon batter into the muffin tin. The cups will be about 3/4 full. These muffins will rise.
• 8. Bake for 25 to 35 minutes. Keep a good eye on them and wait until they spring back after touching. Gluten free muffins tend to brown a little more, so you'll want to go a little behind the typical "golden" color. Fresh out of the oven they will be very moist, but don't worry! After cooling they will firm up. They're good fresh, but much better the next day.