Real Recipes From Real Home Cooks ®

pumpkin chocolate chip muffins / bread

a recipe by
Jen Smallwood
West Melbourne, FL

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...

serves 12 servings - mufffins
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For pumpkin chocolate chip muffins / bread

  • 1 3/4 c
    gluten free baking flour
  • 1 Tbsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    ground cinnamon
  • 1/4 tsp
    ground ginger
  • 1/4 tsp
    ground allspice
  • 1/4 tsp
    kosher salt
  • 1 c
  • 1/2 c
    light brown sugar
  • 15 oz
    canned pumpkin puree
  • 2 lg
  • 1 tsp
    vanilla extract
  • 1/2 c
    chocolate chips

How To Make pumpkin chocolate chip muffins / bread

  • 1
    Preheat oven to 375°F. Line a muffin tin with paper liners and spray with pan spray.
  • 2
    In a medium bowl, combine flour, baking powder, baking soda, spices and salt; set aside.
  • 3
    In a large bowl, thoroughly combine sugar, brown sugar, and pumpkin puree. Add eggs and vanilla extract and mix very well.
  • 4
    Add dry ingredients and chocolate chips and mix until evenly combined.
  • 5
    Portion 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.