|Gluten Free Pumpkin Chocolate Chip Muffins|
Isn't it funny how a certain food or meal can bring back a memory of an event or person? The memories we make through our cooking is such an important part of our life. I bet most of you right now could name your favorite thing your Mom or a special family member would make. The smell of it just brings you right back to that person or time in your life.
These amazing Gluten Free Pumpkin Chocolate Chip Muffins might just be the memory you make for your family down the road. They are so moist and are a perfect pairing of chocolate and pumpkin (which really is a great match!). They are super portable, since they have no frosting, and are great to take to a potluck or give as a gift.
So, I am dedicating this post to my Mother-in-Law, who loved her sweets, especially Chocolate. You will be missed, Mama. This one is for you.
GLUTEN FREE PUMPKIN CHOCOLATE CHIP MUFFINS
Recipe from: Goodies Gone Gluten Free
click here for Printable Recipe
3/4 cups gluten free flour (I recommend the homemade all purpose blend on the blog)
1 1/2 cups sugar
1 tsp. baking soda
1 tsp. xanthan gum
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3/4 tsp. salt
1 cup of chocolate chips
1/2 cup oil (canola or light olive oil)
1/3 cup water
1 cup pumpkin
pecans for top of muffins (optional)
Sift together flour, sugar, soda, xanthan gum, cinnamon, nutmeg, and salt. Combine eggs oil, water, and pumpkin and mix well. Stir into dry ingredients. Stir in chocolate chips. Fill muffin tins, lined with muffin papers 3/4 full and top with pecans if desired. Bake at 350 degrees F. for 20-23 minutes or until toothpick inserted in center comes out clean, and top doesn't look wet.
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