I have never done as much baking with pumpkin as I have this year. We grew our own pumpkins this past summer. Two varieties; the jack-o-lantern pumpkins and the pie pumpkins. We had a lot of fun with the jack-o-lantern pumpkins, and make some pretty amazing Halloween decorations, as well as donated a number of them to my daughter’s school for their fall celebration.
The pie pumpkins, however, are proving to be a great addition to the garden as well. It is very easy to bake up the pumpkin, scoop it out, and use it the way you would canned pumpkin. All I did was cut the pumpkin in half, scoop out the seeds, place it on a baking sheet, cut size down, and baked at 350 degrees F until a knife inserted easily into the pumpkin. Let it cool, and scoop the wonderful orange pumpkin out of the skin or shell.
I saw this recipe at GingerLemonGirl’s blog, and knew it was going to be on my “must try” list. These muffins were great! They had a wonderful texture, were moist, and the flavour was wonderful! I will definitely keep this recipe handy for our next pumpkin harvest. 🙂
Gluten-Free Pumpkin Chocolate Chip Muffins
Source: Gingerlemongirl
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 tsp xanthan gum
- 3/4 cup granulated sugar
- 2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ginger
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1 cup plain pumpkin puree
- 1/4 cup oil
- 1/4 cup applesauce or plain yogurt
- 3/4 cup chocolate chips
Instructions
Preheat oven to 350 degrees F. Grease muffin tins 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 muffin tin for 12 large muffins. Bake at 350 degrees F for 20-25 minutes until a toothpick inserted into the muffin comes out clean. Cool on a wire rack for 20 minutes prior to eating.
Store in an airtight container.
katskitchen says
I love baking with pumpkin also these days! I don’t go as far as making my own pumpkin puree yet, but want to try it sometime! It doesn’t sound too difficult. Can you tell a big difference from when you used canned puree in baked goods?
Clumbsy Cookie says
Great pumpkin carving skills! And the muffins look great too!
Kevin says
Nice pumpkins! I like the pumpkin and chocolate combo in these muffins.
Jeanine says
Katskitchen, I have rarely used canned pumpkin, so I'm not sure of the difference, sorry!
Clumbsy, Thanks! We had fun carving our pumpkins. So many great free templates available online!
Kevin, I agree, anything pumpkin & chocolate is an automatic winner. 🙂
Alexa says
Awesome pumpkins… These muffins sound delicious.
Anonymous says
The muffins look delicious, but unless I’m missing something, it appears that the wet ingredients aren’t listed. Can you double check, because I’d love to make these for fall mornings. Thanks much!
Jeanine says
Whoa! How did I forget that? Thank you so much for pointing that out. Sorry about that. Hope you enjoy the muffins! 🙂
Anonymous says
Thanks for the update. Can’t wait to try them and share them with my mom. I love, love, love your recipes!
Courtney Maida says
Just made these and put a quick choc. glaze on them and they were WONDERFUL!! =)
Jeanine says
Mmm…chocolate glaze…that is a GREAT idea! Glad that you're enjoying them. 🙂
Teresa says
These are delicious !!! Do you happen to have a recipe for blueberry muffins — my GF boy has been craving them ?
Jeanine says
Glad to hear that, Teresa! I don’t have a blueberry muffin posted, but I have made the “Bran” Muffins and added blueberries in the past. I’m working on developing more muffin recipes though, so keep checking back. 🙂 http://www.thebakingbeauties.com/2011/03/gluten-free-raisin-bran-muffins.html
Kimberly says
Jeanine,
Thank you, thank you, thank you for sharing this recipe!!! I am so thankful to have found it! One of my all time favorite recipes (prior to eating GF) was a pumpkin chocolate chip muffin recipe. In the past, I have either skipped making them all together (or, I have cheated and made the real deal! I am not Celiac, but intolerant, but I know it still wasn’t good for me!) These muffins taste as wonderful as my old recipe I used to make! Again, THANK YOU for sharing. People such as yourself are so amazing. I can’t even get my pantry organized, let alone, CREATE my own recipes and then share them with others!! Bravo!!
Terri says
Just finished making these muffins and they are so yummy! Thank you for sharing!
Jeanine Friesen says
Glad to hear that, Terri!
Andrea G says
I made these today and they tasted wonderful! I didn’t have millet flour so I used almond meal instead. Worked well.
I am so happy that my sister-in-law, Nancy Neufeld, introduced me to your blog. She’s from your neck of the woods. 🙂
Erin says
HOLY COW! These taste amazing! I just made them (although I substituted in Jules flour blend) and they were incredibly good. If I didn’t know, I never would have guessed they were gluten free. My 1 year old daughter was just diagnosed with a wheat allergy and for her safety, we’ve had made our home wheat-free. In our journey to find something she can have (and the rest of us will enjoy), we’ve consumed a lot of dry, flat, and less than desirable bread products. I think finding your blog is going to be life changing for us 🙂 Thank you so much!!!
Jeanine says
Woohoo! so glad to hear that, Erin! 😀
Marge says
Can these muffins be frozen or are they best eaten fresh?
Jeanine says
Fresh is always best, but muffins do freeze well, as long as they are packaged in an air-tight container it shouldn’t be a problem.