Monday, November 22, 2010

Gluten Free Pumpkin Muffins

I love pumpkin this time of year.  Pumpkin pie, pumpkin ice cream, pumpkin bread, pumpkin muffins.  Well, you get the idea.  I particularly like eating pumpkin pie for breakfast...


But this is about pumpkin muffins.  We have a potluck after church every Sunday, but unless one of those of us in the congregation with gluten-intolerance brings something glutenfree, there isn't any dessert we're able to eat.  This week I had a craving for pumpkin muffins.  With chocolate chips, of course.



This is how Mercy likes hers...





So, in case you'd like to have some, too, here's the recipe:


Pumpkin Chocolate Chip Muffins

3/4 c. brown rice flour
1/2 c. sorghum flour
1/2 c. potato starch
1-1/4 c. sugar
1 t. baking powder
1 t. baking soda
1/2 t. salt
1-1/2 t. cinnamon
1/2 t. cloves
1/2 t. ginger
1/2 t. nutmeg
1 t. xanthum gum
1/2 c. vegetable oil
2 t. molasses
2 large eggs
1 heaping cup unsweetened pumpkin
1/4 to 1/3 c. water
1/2 to 1 c. chocolate chips


Preheat oven to 350 degrees.  Whisk together the dry ingredients.  In a separate bowl cream together the remaining ingredients, starting with 1/4 cup water.  Add the remaining water if necessary.  Add the dry ingredients to the wet one and mix until well blended.  Fold in desired quantity of chocolate chips.  Bake 25 minutes or until a toothpick comes out clean.  Cool on a wire rack.

3 comments:

  1. Thanks for sharing.
    The number of ingredients in a GF recipe never fails to disappoint me :). Did you use fresh pumpkin or the canned kind?

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  2. I am going to sent this to a friend, there house hold is gluten free. I a your newest follower from TTBH!

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  3. Looks delicious! I need to get to the health food store and re-stock my different flours. We aren't gluten free, but love to "change up" our grains.

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