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.

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4 comments:

  1. 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.

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  2. 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!

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  3. 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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