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GF Pumpkin Chocolate Chip Muffins

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 12
  • 15 min
  • 35 min
  • $
Gatheredtable
from Mary, Gatheredtable Founder and CEO

Ingredients

  • 3/4 cup chopped pecans
  • 1 3/4 cup gluten free flour mix*
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon sea salt
  • 1/2 cup dark chocolate chips
  • 1/2 cup canola oil
  • 1 tablespoon pumpkin seeds (optional)
  • 3/4 cups brown sugar
  • 3/4 cups white sugar
  • 1 16 ounce can pumpkin puree
  • 2 eggs
  • 1/3 cup buttermilk**

Directions

Prep: 1. Preheat oven to 350 and grease muffin tins. 2. Roughly chop nuts, and set aside 1/4 cup for topping Make: 1. Sift flours, baking powder, baking soda, cinnamon, nutmeg and salt into a bowl. 2. Stir in nuts (reserving 1/4 cup) and chocolate chips. 3. In a separate bowl, combine oil, the two types of sugar and pumpkin. Ideally use a hand mixer (although have also tried elbow grease and a whisk and it worked) 4. Mix in eggs 5. Alternate adding flour mixture and buttermilk in 2 cycles, stirring as you go 6. Carefully put mix into prepared muffin tins. Top with pecans and pumpkin seeds 7. Bake for 20-30 minutes, (check doneness by inserting toothpick and ensuring it comes out clean)

Notes

*We used the following combination of GF flours: 1/4 cup coconut flour + 1/2 cup quinoa flour + 1/2 cup potato flour + 1/2 cup "GF blend" .......but feel free to experiment with your own combinations to get to 1 3/4 cups **Make - don't buy - buttermilk - it's a cinch, click the link below to find out how http://blog.gatheredtable.com/2015/10/19/make-dont-buy-buttermilk/

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