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February 28, 2014

Gluten Free Chocolate Chip Pumpkin Muffins



Guest Post by: Isabel of Banana Pancakes On Baker Street!

My name is Isabel, and I'm a teenager who enjoys paying lacrosse, volunteering at a local horse barn, and working backstage for my school's drama productions. I have been cooking practically my whole life, "helping" my mom in the kitchen. I love to cook because it is fun to share my creations with family and friends, and there are so many amazing things to make out there! I really enjoy trying new recipes, especially the zany ones. I started to experiment with gluten-free recipes and substitutions so my siblings and I can enjoy great meals with my mom (who is gluten-free). The fun thing about working without gluten is that it makes you think creatively to find ways to adapt recipes and make your own. I was making gluten-free pumpkin bread with my mom when we decided to try adding chocolate chips and making muffins out of one of our favorite family recipes. We love what happened, and I hope you do too!

Makes around 48 muffins

Ingredients:
  • 3 cups sugar
  • 4 eggs
  • 2 3/4 cup of canned pumpkin
  • 2/3 cup water
  • 3 1/2 cups Gluten Free Mama's Almond Blend Flour (See link)
  • 1 cup applesauce
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1/2 teaspoon ground cloves
  • 1 bag semi-sweet mini chocolate chips (I use Enjoy Life)

Directions:
  1. Set oven to 350 degrees.
  2. Cream applesauce and sugar in a large mixing bowl. Add eggs and pumpkin, then add spices and salt, mix well.
  3. Combine flour, baking powder, and baking soda in a separate bowl, gradually add with water while mixing.
  4. Stir in chocolate chips to preference (you decide how many/I used half a bag)
  5. Line cupcake pan with wrappers and fill cups about 2/3 full.
  6. Bake at 350 degrees for 25 minutes, or until cooked through.

Thanks to Isabel for this awesome recipe! Make sure to check out her blog for more amazing gluten-free recipes at: Bananapancakesonbakerstreet.wordpress.com.

3 comments:

Molly (Based on a Sprue Story) said...

That's great that you cook and bake for (and with) your mom! (And it's cool that you get to use a flour blend with "mama" in the name to do it. I keep meaning to buy some of that blend; some of my favorite bloggers highly recommend it.) I love the pumpkin chocolate chip combo and these look delicious. Great guest post! I'll have to check out your own blog, too.

Isabel said...

Thanks Taylor and thanks Molly. We've tried many different gluten-free flours and blends and keep coming back to "Mama", it's our favorite! Can't wait to check your blog out, too!

Unknown said...

hi, I do not know the brand Mama, have not seen it in our area.........but here is my question. I love King Arthur flour gluten free all purpose. I am new to Celiac baking. Can you interchange various gluten free all purpose flours in recipes. Thanks in advance.

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