Maybe you’ve been waiting all year for pumpkin and pumpkin goods to line the shelves at the supermarket once again. Or maybe you’re just looking for savory, gluten-free muffins to make for fall brunch or busy weekday mornings. This recipe combines two favorite gluten-free flours, the season’s most anticipated fruit and rich chocolate chips to create a simple, yet satisfying morning treat. Need a vegan version? Simply use dark chocolate chips, non-dairy milk and a flax egg in place of the traditional ingredients.
Gluten-Free Pumpkin-Chocolate Chip Muffins
Ingredients
3 cups brown rice flour
1 cup cane sugar
1 cup hazelnut meal
2 tsp. pumpkin pie spice
4 tsp. baking powder
½ tsp. sea salt
1-½ cups pumpkin puree
1-1/3 cups whole milk (for vegan, use non-dairy milk)
½ cup oil
2 eggs (for vegan, use a flax egg)
1 Tbsp. vanilla extract
1 cup chocolate chips
Directions
- Preheat oven to 375 degrees F. Lightly grease a muffin tin and place on top of a large baking sheet.
- In medium bowl, combine hazelnut meal, brown rice flour, pumpkin pie spice, baking powder and sea salt.
- In a large bowl, whisk together sugar, pumpkin, oil and eggs. Alternate adding dry mixture and milk gradually into the dry ingredients. When combined, gently fold in chocolate chips.
- Divide mixture evenly into the 12 muffin cups.
- Bake with the baking sheet below for 25 minutes.