I love the flavors of fall – cinnamon, nutmeg, cloves. All of those flavors make my taste buds sing.
Hubby laughs at me buying all of the pumpkin flavored goodies.
When I got up on Saturday, I was craving pumpkin muffins. Since I’m eating gluten free, I can’t just go to Panera and get myself a muffin.
So it’s up to me to bake my own muffins.
I googled gluten free pumpkin muffins and found this recipe.
I adapted the recipe by using regular milk with apple cider vinegar to get the lift she discussed in the recipe. She also suggested adding chocolate chips which I did. Yum!
Since I added the chocolate chips, I was able to get 10 muffins out of the batter instead of the 9.
I enjoyed my muffin with butter and a mug of pumpkin spice coffee. Delicious!
Gluten Free Chocolate Chip Pumpkin Muffins
– 1 & ¼ c. all purpose gluten free flour
– ¾ c. brown sugar
– 2 tsp. Baking powder, double acting
– 1 & ½ tsp. Pumpkin pie spice
– ½ tsp. Cinnamon
– ¼ c. nutmeg
– ¼ tsp. Salt
-1 c. pumpkin puree
– 2 eggs
– ¼ c. softened butter (½ a stick)
– ¼ c. milk
– 2 tsp. Apple cider vinegar
– ¼ to ½ c. chocolate chips
- Preheat oven to 400 degrees. Line a muffin tin with wrappers or grease the muffin tins.
- Combine flour, baking powder, and spices in a large mixing bowl. Set aside.
- In a small mixing bowl, beat eggs. Add to dry ingredients.
- Add the butter, pumpkin puree, milk, and apple cider vinegar to a bowl. Mix. Pour into the dry ingredients.
- Using an electric mixer, blend until combined.
- Fold in the chocolate chips.
- Fill the muffin cavities ⅔ rds full.
- Bake for 20 to 25 minutes, or until the tops are browned.