My family loves making muffins. They are such an easy thing to grab for a snack or pack in a lunch, plus I can freeze them! However, I was worried how I was going to keep making our weekly muffins since there is gluten in them.
About 2 weeks ago we went gluten free. Yes, that “supposed fad” that everyone seems to be doing as of lately. My older son’s pediatrician recommended it for him so he can focus better in school and a few other behavioral things. He strongly recommended the entire family join in too! At first I thought it was going to be a hard adjustment, but as I looked into it more I realized there are so many things we can eat and not have to rely on just meat and veggies.
I bought Bob’s Red Mill All Purpose Flour but as I used it I didn’t realize I needed to add xanthan gum. Which to be honest, I have no idea why I needed that. While I was walking through Costco the other day I found a large, more affordable gluten free all purpose flour from Pillsbury and it already has xanthan gum in it. Bonus!!
I went home and the boys and I decided it was time to make our first batch of gluten free muffins. Given the time of year, the pumpkin chocolate chip recipe was the perfect one to try. As we made these I was really hoping they would be moist and soft and not taste like cardboard. Well to my surprise they were DELICIOUS! I even gave some to Kristin and didn’t tell her they were gluten free. Guess what? She had no idea and requested more from the next batch.
Gluten Free Pumpkin Chocolate Chip Muffins
- 4 eggs
- 2 cups sugar
- 1 can (15 ounces) solid-pack pumpkin puree
- 1-1/2 cups grapeseed oil
- 3 cups gluten free all-purpose flour (I used Pillsbury)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 2 cups (12 ounces) semi-sweet chocolate chips
- Preheat oven to 400°. Place paper liners in a regular sized muffin pan.
- In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the gluten free flour, baking soda, baking powder, pumpkin pie spice and salt; Add flour mixture slowly to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths to almost all the way full.
- Bake for 15-17 minutes or until a toothpick inserted near the center comes out clean. Do not overbake. It makes all the difference between a good and a great muffin. Cool in pan 10 minutes before removing to a wire rack. Makes 2 dozen muffins.
Note: To make the muffins that have that bakery look, hand place some chocolate chips on top after filling the paper liners.
Now that we are a gluten free family you will be hearing more on how we are doing it and what I am making and loving (even the recipes that didn’t work out so well)! Please share with me if you are gluten free and how you are succeeding in the bread heavy world we live in!
Keep Living A Stylized Life.