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.
At Christmas time, I love making Snickerdoodles especially with green and red baking sugar instead of regular grandulated sugar. So when I saw a recipe for Snickerdoodle muffins on a new blog (at least for me), I knew that I needed to make them. Today provided a great opportunity to make them. I was going to pick up the Imaginative One from VBS and then going to visit Mary Jane before heading to the library. We eat our lunch at her house while visiting. I decided I needed to treat Mary Jane to a homemade treat.
The Imaginative One, Mary Jane, and myself all agree that these muffins are keepers.
Without futher ado, I present you the recipe for Snickerdoodle muffins.
Stars of the recipe:
2 cups of all purpose flour
1/2 tsp. of salt
2 tsp. cream of tartar
1 tsp. baking soda
1 stick of butter softened
3/4 cup of sugar
1 cup of milk
1 & 1/2 tsp. of vanilla
1 Tbsp. of sugar and 1 tsp. of cinnamon (Or if you were me, you would use even more cinnamon.)
In a large bowl, mix the flour, salt, cream of tartar, and baking soda. Put aside.
Using either your mixer or your hand held mixer, cream the butter and sugar.
Add the eggs (I usually break the eggs in a bowl and add them one at a time.).
Add the milk and vanilla. Mix until it is well combined.
Stir in the dry ingredients until well moistened. (I put a little bit of the dry ingredients at a time.)
Fill muffin cups 2/3rds of the way full of batter.
Sprinkle the muffins with cinnamon sugar.
Bake at 400 degrees for 15 to 20 minutes or until the toothpick comes out clean.
You are going to want to make these.