Hello friends!  It has been WAY TOO LONG since I posted a recipe.  After many months of looking for a full-time job, I finally found one and life is getting back into a routine.  As a working mom, time is harder to find so I have been focusing on being more intentional in my life.  One area that I am trying to focus on is regularly posting again on my blog and social media.   Since we are well into October, our favorite gluten-free pumpkin chocolate chip muffins sounded perfect to share.  

When we found out my oldest daughter was gluten intolerant, we tried different recipes to find food that actually tasted good.  The gluten-free flours we have tried over the years tend to change the texture of baked goods, but muffins are one food that is easy to make gluten-free because the texture is the same.  If you don’t need gluten-free, just use regular flour. 😃 Adapted from This Recipe.

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Gluten-Free Pumpkin Chocolate Chip Muffins

2 eggs

3/4 cup sugar

1/4 cup brown sugar

1 cup pumpkin

3/4 cup oil

1 1/2 cup gluten-free flour

1 tsp baking soda

1/2 tsp baking powder

1/2 Tbsp pumpkin spice (see below for alternative)

1/2 tsp salt

1 cup chocolate chips

Preheat oven to 400.  Line muffin tin with paper cups or lightly spray with cooking spray. Combine eggs, sugars, oil, and pumpkin in a mixing bowl.  Mix dry ingredients (flour, baking soda, baking powder, pumpkin spice, and salt) in a separate bowl and then add into wet ingredients until just combined.  I just use a spatula to stir so that I don’t overmix. 

If you don’t have pumpkin spice, you can make your own by mixing 3/4 tsp cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. ground ginger, and 1/8 tsp. all spice. 

For this recipe, I used Bob’s Red Mill 1 to 1 Gluten-free baking flour that I found in bulk at a local grocery store (Winco).  You can also find this flour on Amazon for a good price (4 pack of 22 oz. bags or a 25 lb. bag).

Stir chocolate chips into batter, reserving about 1/4 cup to sprinkle on top.  Measure 1/2 cup of batter into each cup and sprinkle with chocolate chips.  Bake at 400 degrees for 15-17 minutes or until done.  Let set in pan for a couple of minutes and then move onto a cooling rack. Recipe makes 12 muffins. Enjoy!

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