Wheat-Free Pumpkin Chocolate Chip Muffins

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By Lydia Ellison

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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.

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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.

11 Comments on Wheat-Free Pumpkin Chocolate Chip Muffins

  1. Jessica Etting
    October 27, 2009 at 11:57 am (10 years ago)

    You know I love you for this……I wanna make some now!

  2. April
    October 27, 2009 at 12:29 pm (10 years ago)

    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?

  3. Cheryl
    October 27, 2009 at 12:37 pm (10 years ago)

    oh hell yeah!

    Talk to me, what are your thoughts on Palm Sugar?

  4. Jane
    October 27, 2009 at 1:03 pm (10 years ago)

    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

  5. applesandonions
    October 27, 2009 at 3:36 pm (10 years ago)

    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.

  6. applesandonions
    October 27, 2009 at 3:36 pm (10 years ago)

    ohh haven’t tried it, i must get some!

  7. applesandonions
    October 27, 2009 at 3:36 pm (10 years ago)

    thanks Ma, can’t believe baby bro is going to be 22!

  8. applesandonions
    October 27, 2009 at 3:37 pm (10 years ago)

    u should kitty

  9. Cheryl
    October 27, 2009 at 5:18 pm (10 years ago)

    You have to make sure that you get coconut oil that suits baking temperatures though. Just read the jar.

  10. Laura (Foster) Ruiz
    October 28, 2009 at 11:44 am (10 years ago)

    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.

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  1. […] think I’ll bring my famous mini pumpkin chocolate chip muffins. Dense and deeply pumpkin and spice flavored to celebrate the […]

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