Gluten Free Pumpkin Muffins With Chocolate Chips Recipes

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GLUTEN FREE PUMPKIN CHOCOLATE CHIP MUFFINS



Gluten Free Pumpkin Chocolate Chip Muffins image

I have tricked several wheat eaters with this recipe. Very tasty and not gritty like typical gluten free recipes. Our normal grocery store carries soy flour and shouldn't be too hard to find. Definitely worth using! Adds protein and fiber and I think it helps with texture. You could probably get away with omitting the teaspoon of guar gum, but I have it on hand and use it. I've used both milk, lactaid and soy milk for this recipe without any problems. I have also used pure pumpkin and pumpkin pie mix (this will make the batter more watery, so bake a little longer). You don't have to use the chocolate chips, they'll still be quite tasty!

Provided by Zizek

Categories     Dessert

Time 50m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

1 cup brown rice flour
1/4 cup soy flour
1/4 cup tapioca flour
1 teaspoon guar gum
1/4 cup cornstarch
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
3/4 cup milk
1 cup canned pumpkin
1 cup chocolate chips

Steps:

  • 1. Preheat oven to 350ºF. Spray muffin tin with Pam or line with muffin cups.
  • 2. Combine dry ingredients and set aside.
  • 3. In a medium bowl, cream together butter and sugar until light and fluffy, about 1 minute.
  • 4. Add the egg and milk. Combine until thoroughly blended, about 1 minute.
  • 5. Slowly add the dry mixture to the wet mixture. Blend well, but don't over mix.
  • 6. Fold in the pumpkin and chocolate chips if using.
  • 7. Spoon batter into the muffin tin. The cups will be about 3/4 full. These muffins will rise.
  • 8. Bake for 25 to 35 minutes. Keep a good eye on them and wait until they spring back after touching. Gluten free muffins tend to brown a little more, so you'll want to go a little behind the typical "golden" color. Fresh out of the oven they will be very moist, but don't worry! After cooling they will firm up. They're good fresh, but much better the next day.

Nutrition Facts : Calories 222.4, Fat 9.8, SaturatedFat 5.5, Cholesterol 29.9, Sodium 280.5, Carbohydrate 32.9, Fiber 2, Sugar 16.8, Protein 3.5

GLUTEN FREE PUMPKIN MUFFINS



Gluten Free Pumpkin Muffins image

When we started a gluten-free, casein-free diet for my son, I desperately needed a good muffin recipe. This is it! These gluten-free, dairy-free (watch ingredients on chocolate chips!) muffins are the best my family has tasted. My 6-year-old would eat these all day if I let him.

Provided by glutenfreemom

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 35m

Yield 12

Number Of Ingredients 10

1 ¾ cups rice flour
1 cup soy flour
½ cup white sugar
1 ½ teaspoons salt
1 (15 ounce) can pumpkin puree
½ cup oil
2 eggs, lightly beaten
½ cup infant rice cereal
1 ½ tablespoons baking powder
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Whisk rice flour, soy flour, sugar, and salt together in a bowl; stir in pumpkin, oil, and eggs.
  • Mix rice cereal and baking powder together in a bowl; stir into pumpkin mixture until batter is combined. Fold in chocolate chips. Spoon batter into prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 322.4 calories, Carbohydrate 43 g, Cholesterol 31 mg, Fat 15.1 g, Fiber 3.2 g, Protein 6.9 g, SaturatedFat 4.4 g, Sodium 517.2 mg, Sugar 18.7 g

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