Wheat-Free Pumpkin Chocolate Chip Muffins
By applesandonions | October 27, 2009
By Lydia Ellison
They don’t look like much but are the most fantastic seasonal muffin/cakes you could ever hope for. They are like biting into a sweet and spiced trip to the pumpkin patch on a crisp fall Saturday. They may not be photogenic but it’s inside that counts anyway right.
This recipe is also from my mom’s best friend Laura, click here to read abut her amazing Sweet Mint Tea. Laura is allergic to wheat so her sister Cathrine (a really fantastic baker) adapted this recipe to be wheat free, back in the 90′s before wheat free baking was at all in the zeitgeist! Now there are all kinds of wheat free baking flours but back then it was all about rice flour. Fortunately, rice flour or brown rice flour works well in this recipe. It gives the muffins this dense spongy, moist texture that is rarely achieved in GF baking. My Mom and I have health-ed up the recipe a bit over the years but you can’t tell the difference at all.
Pumpkin Chocolate Chip Muffins
1 16oz can of pumpkin puree (or freshly roasted pumpkin puree)
1 cup sugar
1 1/2 cup flour or rice flour (I use brown rice flour)
2 eggs
1/2 cup oil (I use coconut oil, melted)
1/2 teaspoon pumpkin pie spice mix (I use more)
1/2 tsp (scant) baking powder
1 cup of semi-sweet chocolate chips (I used Callebaut 60% bittersweet disks which were divine but harder to find)
Heat the oven to 350 degrees and grease the cups of a cupcake pan. Mix first all the wet ingredients together until smooth and then fold in the dry ingredients until just incorporated. Add the chocolate chips. Bake about 25-35 minutes, until a knife come out clean. Muffins will be dense and moist.
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October 27th, 2009 at 11:57 am
You know I love you for this……I wanna make some now!
October 27th, 2009 at 12:29 pm
Sounds like a nice change of pace from the ol’ chocolate chip cookies I rely on this time of year. Also, seeing coconut oil in the recipe made me wonder if that could be used in more baking recipes? If you use coconut oil instead of, say, canola oil, does it taste different or have a different texture?
October 27th, 2009 at 12:37 pm
oh hell yeah!
Talk to me, what are your thoughts on Palm Sugar?
October 27th, 2009 at 1:03 pm
Pumpkin chocolate chip muffins taste like fall.
Sent these to Buck for his 22th Birthday.
I buy my Callebaut chocalate chips online at http://www.worldwidechocolate.com, good quality chocolate chips make all the difference when you marry bitter sweet chocolate with spicy pumpkin together
October 27th, 2009 at 3:36 pm
I like the coconut oil in baked goods, def adds a richness and depth of coconut flavor, you should try it, m friend Cheryl bakes with it all the time with great results.
October 27th, 2009 at 3:36 pm
ohh haven’t tried it, i must get some!
October 27th, 2009 at 3:36 pm
thanks Ma, can’t believe baby bro is going to be 22!
October 27th, 2009 at 3:37 pm
u should kitty
October 27th, 2009 at 5:18 pm
You have to make sure that you get coconut oil that suits baking temperatures though. Just read the jar.
October 28th, 2009 at 11:44 am
Dear Lyd,
That was so awesome that your mom sent that over to me to read!How sweet! I’m so happy that you have these fond memories, and that you are still enjoying the muffins…I just love them! All my love to you and I wish I could see you more often. You are such a special person, with so many talents. I am so proud and thrilled to see what you are up to! Love to you always, Lode.
October 22nd, 2010 at 8:47 am
[...] think I’ll bring my famous mini pumpkin chocolate chip muffins. Dense and deeply pumpkin and spice flavored to celebrate the [...]