These muffins are moist, light and subtly spiced with cinnamon, nutmeg and cloves. My kids love the added chocolate chips, but feel free to leave them out if you want a more classic pumpkin muffin. Either way these will fill your home with the most amazing autumnal aroma, and I make them often during this season.
- 1 cup pumpkin puree (NOT pumpkin pie mix)
- ⅓ cup vegetable oil
- 2 large eggs
- 1 ¼ cup sugar
- 1 ½ cups AP GF Flour Blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon salt
- ¼ teaspoon xanthan gum
- ½ cup (gluten free) mini chocolate chips, plus more for sprinkling on top
- Preheat the oven to 350 degrees. Grease a 12 cup muffin tin, or line with paper liners.
- In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs and sugar until evenly incorporated.
- Add the flour, baking powder, baking soda, spices, salt and xanthan and whisk until smooth. Fold in ½ cup of chocolate chips.
- Fill the muffin cups ½-2/3 full. Sprinkle the tops with additional chocolate chips, if desired.
- Bake for 25-30 minutes, or until a toothpick inserted in the middle of the muffins comes out clean. Let cool for 10 minutes and then remove to a cooling rack to cool completely.
Courtesy: Alison Needham, A Girl Defloured
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