Chocolate Chip Pumpkin Muffins
I’ve been trying to find time to sit down for days to post this recipe. Is it just me or is life always a little bit crazier at the beginning of the week? Tonight I’m cooking a wonderful dinner for my friend Annie as a birthday gift. I’ll be sure to post the recipe for the meal by the end of the week (I promise). I’ll give you a little hint as to how easy this one is.. two words.. crock pot.
Okay, now for the yummy recipe. This recipe can be used to make a bread or muffins. Since I’m a huge fan of anything I can grab and go, I always choose muffins. These probably aren’t the best choice for breakfast, but I always start my day with them when I make them. I know, I know.. It’s not multi-grain or loaded with protein. They’re also great as a mid-day snack or even a little dessert. I almost forgot to mention an important part! I have had so many family and friends eat these and have no idea they are gluten free, dairy free, or soy free! Truly tasty. Give ‘em a try and see for yourself.
Ingredients:
3 ½ cups gluten-free all-purpose flour
1 tsp xantham gum
1 ½ cups turbinado raw cane sugar
1 ½ tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
1 ½ tsp salt
1 can (15 oz) organic pumpkin puree
1 tsp vanilla
½ cup water
1 cup coconut oil (melted and cooled)
2 eggs (beaten)
1 cup allergen free chocolate chips – I use Enjoy Life Foods brand
Preheat oven to 350° F.
In a large bowl, combine flour, xantham gum, sugar, baking soda, cinnamon, nutmeg, & salt. In a separate bowl, combine oil, water, vanilla, pumpkin and eggs; stir into dry mixture until moistened.
Stir in the chocolate chips.
Fill greased or paper-lined muffin cups about three-fourths full. Bake muffins for 25-35 minutes or until toothpick comes out clean. Let the muffins cool for five minutes and then move them to a wire rack to fully cool. Recipe makes 24 muffins.
Hi, I’m Lisa. My body isn’t too fond of gluten, cow’s dairy, or soy. 
this blog is a blessing. for you: education on gluten soy and dairy free cooking. for me: testing all the recipes!
haha.(to josh’s above comment)
pumpkin and chocolate are one of the best combinations.
ahhh. i love you lisa.
I am not gluten, dairy or soy free and I. LOVE. THESE. MUFFINS.
I agree with Britt… pumpkin and chocolate is such a great combination.
Hey Lisa, Love your healthy angle for recipes! I am a BWY student too! Are you loving the course? How well do you think these would work without the eggs- I don’t do eggs! I am always fiddling with recipes to adjust them -usually it means more baking powder. ..and I have that apron on your header-isn’t it just so cute?
drooling over here. seriously looks amazing.
julie – i’m glad you like the recipes! i’m really enjoying the BWY class.
this recipe would work fine with ener-g egg replacer. have you ever tried it? i know they sell it online and at whole foods.
the apron in my header is my first apron. i love it!
These look delish! I’m so not a baker. Would love for someone to whip me up a batch. Still trying to find a good all purpose mix without rice but so far I have to figure that one out on my own. I am addicted to those chocolate chips. At least once a week I melt some, mix in raisins and nuts and dollop them onto wax paper. Stick it in the freezer for just a few and I have a snack. Way too good. Can’t wait to try theses muffins.
Those look yummy! I’m a huge fan of everything with chocolate chips. Keep making these AMAZING recipes!
You have so many great recipes already! This one looks like a real winner!
I love this information..as I appreciate all the info you supply!!I’m asking if you can suggest a special or more beneficial coconut oil and perhaps where we may purchase coconut oil! I’m from Canada…not sure if you have associations with web sites /sellers of good health products!