Monday, October 6, 2008

Pumpkin Chocolate Chip Muffins (Gluten Free)



The long, hot, and humid summer is finally over. Several months of extreme busyness have passed, along with 2 weeks of illness.

I finally feel ready to bake again.

Tis' the season for baking!

I love fall. I always have. It is my very favorite time of year and pumpkins have a lot to do with that.

I always keep plain canned pumpkin in my pantry. It's great for baking year round and can be used partially in replacement of fats in a recipe much like applesauce and yogurt.

I saw a recipe for these pumpkin muffins in a popular grocery store magazine and I thought they would be the PERFECT thing to welcome fall! I used my favorite gluten free flours along with adding kefir, a nutritious fermented milk product that I've recently begun to make at home. These muffins are incredibly moist and delicious. I made enough to enjoy them for my "on-the-road" breakfasts this week.

Even my wonderful, but picky husband loved them. He even said, "Honey, they taste like fall." I don't think they could have received a better compliment!

Enjoy!




Pumpkin Chocolate Chip Muffins

Dry Ingredients:
2/3 cup tapioca flour
1/3 cup brown rice flour
1/3 cup sorghum flour
1/3 cup millet or GF oat flour
1/2 teaspoon xanthan gum
3/4 cup granulated sugar
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ginger
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients:
2 large eggs
1 cup plain pumpkin
1/4 cup oil
1/4 cup kefir, applesauce, or yogurt

Lastly:
3/4 cup chocolate chips


Directions:
Preheat oven to 350 degrees. Grease muffin tin and set aside. In a large mixing bowl whisk together ALL dry ingredients until well incorporated. In a medium sized bowl mix together all wet ingredients. Fold wet ingredients into dry ingredients until mixture is thoroughly moistened. Fold in chocolate chips. Muffin batter will be thick. Scoop 1/4 cup of batter into into muffin tin for 12 large muffins. Bake @ 350 degrees for 20-25 minutes until a toothpick inserted into the middle of a muffin comes out clean. Cool on a wire rack for 20 minutes prior to eating (if you can wait that long!)

Store in an airtight container on the counter.

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16 comments:

  1. Oh wow. Those looks amazing! And thanks for having the dairy-free option of applesauce instead of kefir. I always keep canned pumpkin in my pantry too; I can't wait to make these.

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  2. Yipee!! I just so happen to have some pumpkin in the fridge that I baked earlier this week, these muffins look like the perfect thing to use it for! :) Awesome! Thanks, Carrie! :)

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  3. Hey Carrie,

    I've missed you! Glad you're back with a great new recipe.

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  4. Carrie, these look so yummy. Can't wait to try them for myself!

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  5. Yum!! I come back and see such deliciousness!

    My daughter and I just made banana nut bread muffins, and we were thinking pumpkin muffins need to be made next. And here they are!!

    Great minds think alike!!!

    I've missed you too! ;)

    My best,
    Slacker Mom

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  6. Yum, these look delicious! I've seen pumpkins popping up at the farmer's market, I'll have to grab a baking one this week and try them out!

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  7. I'm sorry you were ill. I am glad your better. These look delish!

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  8. These do look delicious! Pumpkins in almost anything put me in a Fall mood! Yum, can't imagine how the hit of chocolate tastes! Will have to give this a try!

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  9. PERFECT! I made these this morning for breakfast, and they have the best taste & texture. Thanks so much for another winning recipe!

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  10. oh man oh man. i can't wait to try these

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  11. Mmmm... these look so good! I love cooking with pumpkin around the holidays :) I usually use a several-flour blend for my muffins as well - they seem to turn out the best that way, don't they?
    I am definitely going to try this out soon.

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  12. Oh my...I have made GF pumpkin and GF chocolate chip. I had not thought to combine the two...yum

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  13. These are great for my 6-year-old daughter who has several food sensitivities and and a picky pallate. I don't use the ginger or cloves and substituted a few items: arrowroot instead of rice flour, organic maple syrup instead of sugar, applesauce and spectrum shortening instead of oil. I also grind some flaxseed and put it into the dry mixture. I make these for my daughter to have for breakfast with some fruit and it's been a keeper. She can't have soy, so I use the Enjoy Like chocolate chips and they are fantastic. She can't have dairy, so I use melted ghee to grease the muffin pans (just like butter) and they come out perfect. She's happy, so I gotta be doing something right!

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  14. These are fantastic! We've had some pureed pumpkin in our freezer since last fall and decided it was about time we used it.

    I personally preferred the pumpkin muffins without the chocolate chips - we made one batch with and one without - but both versions were a hit at our homeschool co-op this morning!

    I used applesauce (instead of the kefir) and coconut oil in the one batch and plain soy yogurt and olive oil in the other batch - I was just using up what I had. I didn't notice any difference in the consistency or taste. Both were excellent. We will definitely be making these again (I have more pumpkin).

    You've done it again, Carrie! Thank you!

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  15. Just made these for my son's 2nd grade class. I'm the Mystery Reader tomorrow morning - shhh, it's a surprise. I'll be reading Helen Cooper's Pumpkin Soup and sharing these pumpkin muffins. If they're half as well-received as the pb cupcakes, I'll have amassed quite the reputation (thanks to you, Carrie!) The parents are still coming up to me and asking for the pb cupcake recipe. Apparently, the kids are talking about them at home. ;)

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  16. Thank you for the recipe. These are great! I made some modifications since my kids are sensitive to everything:
    - pear sauce instead of apple sauce
    - only 1/4 c sugar
    - add 1/4 c steel cut oats for some protein
    - flax seed for eggs as you have recommended
    - add 1/4 c bubbly water to help rise
    And of course no chocolate. My boys can't eat it :( But on the bright side, these came out SUPER yummy!! I love your recipes. Thank you.

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Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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