What do I like to do on a cold, snowy day? Bake! One of our family’s favorite allergy-free treats is a recipe I adapted from an awesome gluten-free blogger, Karina the Gluten-Free Goddess. I have made this recipe countless times and each time it’s absolute perfection. These are some of the best muffins I have ever made, and you honestly cannot tell that they are free of gluten, egg, dairy, soy, and nuts.
The original recipe for Banana Chocolate Chip Bread that inspired these muffins is from Karina’s Kitchen. Her allergy-free recipes are always wonderful and she’s got some great ones for these cold, winter days.
Pumpkin Chocolate Chip Muffins
Preheat the oven to 350 degrees. Lightly oil a muffin tin, or use muffin papers. I find that gluten-free muffins come out perfectly when you use muffin papers and also spray the inside of the papers lightly with your favorite oil.
Combine in a large bowl or mixer:
1 15 oz. can of organic pumpkin
1/3 cup oil (safflower, grapeseed, light olive, canola, etc. – no vegetable oil, which is soy)
1 cup organic light brown sugar
2 tsp gluten-free vanilla extract
Whisk together in a separate bowl:
1 ½ cups gluten-free flour blend (I use Bob’s Red Mill)
1 tsp baking soda
2 ½ tsp baking powder (gluten-free and aluminum free)
¼ tsp sea salt
3 tbs cornstarch
½ tsp xanthan gum
1 tsp cinnamon
Add the dry ingredients into the pumpkin mixture a little at a time and stir until smooth.
Then, gently stir in:
½ cup dairy-free chocolate chips (Enjoy Life brand, etc.)
Use a large ice cream scooper to pour the batter into each muffin paper. The batter should go almost to the top of each paper. Bake for 20 minutes. Makes 1 dozen muffins.
1/3 cup oil (safflower, grapeseed, light olive, canola, etc. – no vegetable oil, which is soy)
1 cup organic light brown sugar
2 tsp gluten-free vanilla extract
Whisk together in a separate bowl:
1 ½ cups gluten-free flour blend (I use Bob’s Red Mill)
1 tsp baking soda
2 ½ tsp baking powder (gluten-free and aluminum free)
¼ tsp sea salt
3 tbs cornstarch
½ tsp xanthan gum
1 tsp cinnamon
Add the dry ingredients into the pumpkin mixture a little at a time and stir until smooth.
Then, gently stir in:
½ cup dairy-free chocolate chips (Enjoy Life brand, etc.)
Use a large ice cream scooper to pour the batter into each muffin paper. The batter should go almost to the top of each paper. Bake for 20 minutes. Makes 1 dozen muffins.
Believe me, if you are looking for a yummy snack for the whole family, this is it! These muffins are big winners at our house and I always make a minimum of 2 batches at a time because they go so quickly. Let’s not forget that they’re also very effective for using as bribes positive reinforcement to get your kids to do homework and clean their rooms extra chores! Trust me on that.
Happy baking and happy winter!
