Gluten Free Pumpkin Muffins With Chocolate Chips Food

GLUTEN-FREE PUMPKIN CHOCOLATE CHIP MUFFINS

Gluten-Free Pumpkin Chocolate Chip Muffins image

Sooo delicious. Best muffins I've ever made. I use oat flour and flaxseed so they're also gluten free.

Provided by Megan MacMurray

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 35m

Yield 12

Number Of Ingredients 18

Ingredients

cooking spray
1 ½ cups oat flour
⅓ cup ground flax seeds
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
1 ¼ cups pumpkin puree
2 eggs
⅓ cup honey
⅓ cup coconut oil, melted
¼ cup milk
1 teaspoon vanilla extract
½ cup semisweet chocolate chips
⅓ cup old-fashioned rolled oats
⅓ cup sweetened dried cranberries (such as Craisins®)

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.

Nutrition Facts : Calories 221.2 calories, Carbohydrate 27.9 g, Cholesterol 31.4 mg, Fat 11.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 7.2 g, Sodium 279.4 mg, Sugar 15.4 g

GLUTEN FREE PUMPKIN CHOCOLATE CHIP MUFFINS

Gluten Free Pumpkin Chocolate Chip Muffins image

I have tricked several wheat eaters with this recipe. Very tasty and not gritty like typical gluten free recipes. Our normal grocery store carries soy flour and shouldn't be too hard to find. Definitely worth using! Adds protein and fiber and I think it helps with texture. You could probably get away with omitting the teaspoon of guar gum, but I have it on hand and use it. I've used both milk, lactaid and soy milk for this recipe without any problems. I have also used pure pumpkin and pumpkin pie mix (this will make the batter more watery, so bake a little longer). You don't have to use the chocolate chips, they'll still be quite tasty!

Provided by Zizek

Categories Dessert

Time 50m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

Ingredients

1 cup brown rice flour
1/4 cup soy flour
1/4 cup tapioca flour
1 teaspoon guar gum
1/4 cup cornstarch
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
3/4 cup milk
1 cup canned pumpkin
1 cup chocolate chips

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.

Nutrition Facts : Calories 222.4, Fat 9.8, SaturatedFat 5.5, Cholesterol 29.9, Sodium 280.5, Carbohydrate 32.9, Fiber 2, Sugar 16.8, Protein 3.5