Gluten-Free Pumpkin Muffins

Back when we used to eat wheat, one of our favorite recipes were these incredibly moist,  pumpkin chocolate chip cookies. They were wonderful, and we all really enjoyed them, even those of us who are not dessert people. Needless to say, I was sad to lose this recipe from our menu...until I came across a muffin recipe at Simply Recipes.  The recipe originally has a cream cheese frosting recipe to go along with the pumpkin muffins, but we have always been content to go without it.



We like to make these muffins one of two ways:

For breakfast. We make them into pumpkin muffins, with a little butter melted into them. It's makes a quick and easy breakfast!

As a snack or dessert. The other way we make this is similar to that favorite cookie we used to enjoy so much-by adding some dark chocolate chips to our batter it transforms into a  wonderful snack or dessert. (Served warm is best!)

Here's the recipe, hope you'll give it a try!

Gluten-free Pumpkin Muffins with Dark Chocolate Chips

Ingredients

• 1 stick (1/2 cup) unsalted butter, room temperature
• 1 cup brown sugar, packed
• 1 Tbsp molasses
• 1 Tbsp honey
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree(I use 2C.)
• 2 cups Bob's Red Mill gluten free flour(or flour of choice, just make sure it includes Xanthum Gum)
• 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoon of pumpkin pie spice
• 1/2 cup buttermilk*
• 1 1/2 cup Dark Chocolate Chips

*To make your own buttermilk, combine 1/2 cup of milk with 1 1/2 Tbsp of vinegar or lemon juice. My favorite thing to use, if I can't find buttermilk on sale, is to buy the dry buttermilk.(I've found it's very handy to keep on reserve for recipes where I need very little buttermilk and the flavor is better than my homemade sour milk).
*To make your own pumpkin spice mix: 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg.

 

Directions

1 Preheat the oven to 350°F. Place an oven rack in the center of the oven. In a mixer, beat the butter, molasses, brown sugar, and honey together until light and fluffy, about 2-3 minutes. (Start on low speed and increase to high speed to get the mixture light and fluffy.)
2 Add the eggs, one by one, mixing well after each addition. Add the vanilla and pumpkin puree. Beat until well mixed.
3 In a separate bowl, whisk together the dry ingredients—the flour, baking soda, baking powder, salt and spices. Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture.
4 Use a wooden spoon to mix in the chocolate chips.
5 Arrange paper cupcake holders in a muffin tin. Portion out the batter into the cupcake paper cups, filling them close to the top of the cups. Bake about 18 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven to a rack.

Yield: Makes 16 cupcakes.

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