gluten-free pumpkin muffins

pumpkin choc-chip muffins - ourschoolathome-wordpress-comI always have the best intentions to have a stash of these for a later time but, these muffins never seem to last long enough around here to freeze for later — which is a good problem to have!

every week we cook together, taking the time to talk though the steps of a recipe, measuring wet and dry ingredients together, cracking eggs direct from the farm, smelling and using our descriptor words for the spices. and then there’s the waiting for these muffins to cool so we can dive in! but it’s this journey of mixing and measuring, of working together to produce something so tangible and tasty that matters most … well, and the wonderful smell of them baking filling our space isn’t so shabby either!

{{ I’ve been told wheat-based all-purpose flour can be swapped out of this recipe with no modifications }}

. . . . . gluten-free pumpkin muffins . . . . .

4 eggs
2 cups sugar (we use around 1 1/2 cups of vegan cane sugar)
1 can of pumpkin
1 1/2 cups oil (we use 1 cup applesauce, 1/2 cup olive oil)
3 cups GF flour (we use Better Batter flour only)
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 healthy teaspoon pumpkin pie spice
1 1/2 healthy teaspoons cinnamon
1 package chocolate chips (we use about 3/4 of a standard bag)

:: in a large mixing bowl {or stand mixer}, combine eggs, pumpkin, applesauce/oil until smooth
:: add in all dry ingredients and mix well (this is where you’ll activate the xanthan gum in your flour — mix well here!)
:: add in your chocolate chips

:: line muffin tins or spray with oil — fill muffin tins about 3/4 of the way full
:: bake 16-20 minutes at 400*F — cool on a rack and enjoy!

be careful — these brown easily but do check the tops to make sure they’re cooked fully

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5 thoughts on “gluten-free pumpkin muffins

  1. They are in our oven right now!!! Cannot believe its taken us this long to make these. Thanks for the recipe!

  2. OMGoodness!!!! The four of us are literally dancing around the kitchen table…..they are that good! Lots of hmmmmms and these are so good squeals :). The pumpkin muffins at startbucks have been the one gluten item I miss. Not anymore! These are SO yummy!!! I’m thinking of trying them with some cream cheese frosting during the holidays.

  3. Cass – I’m so happy you all like them so much! they’re an absolute favorite over here as well (in fact, I get phone calls and emails asking if I can notify folks when I make a batch!) not knocking big-box retail, but baking at home is so pleasurable on so many levels (and tastes!)

    {and, YES, to the idea of frosting for the holidays — but do let them dry out a bit first as they tend to be a bit moist at first}

  4. Pingback: {gluten free} zucchini bread | our school at home

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