Gluten-Free Chocolate Chip Pumpkin Muffins
An incredibly moist and long lasting gluten free muffin that is a crowd pleaser anytime of the year.
Ingredients
- 2 cups flour (we use Antimo Caputo gluten-free flour)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp corn starch
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/2 tsp salt
- 1 egg
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 8 tbsp butter one stick
- 1 tsp vanilla
- 15 oz can of pumpkin
- 1 cup semi-sweet chocolate chips
Instructions
- Gather all your ingredients and utensils. Using butter or an oil of your choice, grease your muffin pan (12 muffins) and set aside. Next, add all your dry ingredients to a bowl that is big enough to add your wet ingredients to later. Mix the dry ingredients (flour, baking soda, baking powder, cornstarch, cinnamon, nutmeg, ginger, salt).
- Add your egg, brown sugar, white sugar, butter, vanilla and pumpkin to a separate bowl and mix with a mixer (stand or hand mixer), and if no mixer is available, a large fork can work as long as your butter is at room temperature. Once your wet ingredients are thoroughly mixed, add them to your dry ingredient bowl. Mix the wet and dry ingredients well. Finally, gently fold the chocolate chips into your batter.
- Scoop your batter into your muffin pan for 12. It's a bit messy so I often use a measuring scoop and a spatula to get it to land in the pan! Bake for 20 minutes in a preheated oven - but for ultimate rising, bake at 400 degrees for the first ten minutes and 350 degrees for the final ten minutes. If the middle is still jiggling or does not pass the toothpick test, let it bake a minute or so longer. Once your muffin pan is out of the oven, remove the muffins after it has cooled off for a few minutes. Enjoy!!!!
- I keep these muffins under a cake dome. I find that they are very moist and do not need to be sealed tightly. Pumpkin is a wonderful ingredient for keeping things moist. Now go get those mums for your front porch if it's really FALL :)
Notes
Additional thoughts on ingredients:
Flour: If you choose to use the flour I am using, it is Antimo Caputo Gluten Free Flour, a which uses wheat starch without the gluten. I cannot speak to its use for anyone with celiac disease. We have been eating Caputo Gluten-Free Flour for five years with no problems. However, no one in my family has celiac, they have gluten allergies. I have found BrickOvenBaker to have the best prices for Caputo GF Flour. For more information on gluten-free wheat starch, check out Wheat by the Wayside.
Eggs: If you can, use a room temperature egg. I find that any items that are cold in the muffin mix tend to impact the ability to mix thoroughly.