The other day on Facebook I entered into a conversation my sister Sherry posted on pumpkin muffins. I mentioned I have a really good recipe for gluten free muffins that are loved by everyone – gluten free or not! It was asked that I share the recipe here. Enjoy!
Gluten Free Pumpkin Muffins
¾ cup canned pumpkin
1 teaspoon xanthan gum
½ cup maple syrup or honey
½ teaspoon salt
2 Tablespoons molasses
1-1/2 teaspoons baking powder
1/3 cup cooking oil
1-1/2 teaspoons baking soda
2 large eggs
2 teaspoons pumpkin pie spice
1 teaspoon cider vinegar
½ teaspoon allspice
¾ cup brown rice flour
½ cup chopped nuts (optional)
½ cup potato starch (I use quinoa flour)
½ cup raisins (I use chocolate chips)
1/3 cup tapioca flour Cooking spray or paper liners
Preheat oven to 350. Spray standard 12-muffin pan with cooking spray/oil or paper liners. Combine pumpkin, maple syrup, molasses, oil, egg and vinegar in large mixing bowl. Beat on low until very, very smooth – about 1 minute.
Combine remaining ingredients (except nuts and raisins or chocolate chips) and add to pumpkin mixture. Blend at low speed until moistened. Stir in nuts and raisins/chocolate chips. Transfer batter to prepared muffin pan and bake for 25-30 minutes or until firm. Cool in pan on wire rack for 10 minutes. Remove from pan and cool on wire rack. Serves 12
One thought on “Gluten Free Pumpkin Muffins with Chocolate Chips”
I'm getting hungry just thinking about hot pumpkin muffins!
I like that you use quinoa flour instead of the potato starch. I had been trying to figure out a replacement and just last night wondered how quiona would work and now I see your recipe! I will have to try it too.