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Writer's pictureJeannine Love

Gluten-Free Pumpkin Chocolate Chip Muffins


These muffins are delicious and perfect for the cool Autumn weather. 


Ingredients:

  • 3/4 cup sugar

  • 1/4 cup walnut oil or a good-quality vegetable oil

  • 2 large eggs

  • 3/4 cup pumpkin puree or canned pumpkin

  • 1/4 cup water

  • 1 1/2 cups gluten-free flour, such as Bob’s Red Mill Gluten-free 1-to-1 Baking Flour

  • 3/4 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • 1/8 teaspoon ground ginger

  • 1/4 teaspoon salt

  • 3/4 - 1 cup chocolate chips


Directions:

  • Preheat oven to 400 degrees F.  Grease and flour muffin pan or use paper liners.

  • In a medium bowl, whisk sugar, oil, and eggs together.  Stir in pumpkin and water until well blended. 

  • In a separate bowl, mix dry ingredients together:  flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

  • Add the pumpkin mixture into the flour mixture and stir just to combine, being careful not to overmix.  (The trick to making moist pumpkin muffins is to not over-mix the batter.)

  • Gently stir in chocolate chips.

  • Fill the muffin cups 2/3 of the way with batter.

  • Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.


Enjoy!


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