pumpkin chocolate chip muffins / bread
who said Gluten Free muffins taste bad - these are moist, rich with favor and wonderful slightly warmed with your favorite coffee or tea... If you have a small muffin tin - like I did - I poured the remaining batter in small loaf tin.... I have also used some nuts in the batter for a nice change...
prep time
15 Min
cook time
30 Min
method
Bake
yield
12 servings - mufffins
Ingredients
- 1 3/4 cups gluten free baking flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon kosher salt
- 1 cup sugar
- 1/2 cup light brown sugar
- 15 ounces canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
How To Make pumpkin chocolate chip muffins / bread
-
Step 1Preheat oven to 375°F. Line a muffin tin with paper liners and spray with pan spray.
-
Step 2In a medium bowl, combine flour, baking powder, baking soda, spices and salt; set aside.
-
Step 3In a large bowl, thoroughly combine sugar, brown sugar, and pumpkin puree. Add eggs and vanilla extract and mix very well.
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Step 4Add dry ingredients and chocolate chips and mix until evenly combined.
-
Step 5Portion evenly into prepared muffin tin and bake until a toothpick inserted in the center comes out clean, about 25 – 30 minutes. Let cool for 5 minutes before removing from muffin tin.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Muffins
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Gluten-Free
Diet:
Dairy Free
Diet:
Low Sodium
Diet:
Wheat Free
Diet:
Soy Free
Method:
Bake
Culture:
American
Ingredient:
Flour
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