Gluten Free Pumpkin Muffins With Chocolate Chips Recipes
MINI PUMPKIN PIE PANCAKE MUFFINS
These tiny muffins are a flavor-packed marvel. Starting with Original Bisquick mix, they add pumpkin and chocolate chips, making a rich and satisfying combination.
Provided by Paula Jones
Categories Side Dish
Time 25m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 16 mini muffin cups with cooking spray.
- In medium bowl, stir together Bisquick mix, sugar, pumpkin pie spice, egg, milk and pumpkin until blended. Stir in chocolate chips. Divide batter evenly among muffin cups, filling each two-thirds full.
- Bake about 10 minutes or until golden brown and tops spring back when lightly touched. Cool 5 minutes; remove from pan to cooling rack. Serve warm or cool.
Nutrition Facts : ServingSize 1 Serving
GLUTEN FREE PUMPKIN CHOCOLATE CHIP MUFFINS
I have tricked several wheat eaters with this recipe. Very tasty and not gritty like typical gluten free recipes. Our normal grocery store carries soy flour and shouldn't be too hard to find. Definitely worth using! Adds protein and fiber and I think it helps with texture. You could probably get away with omitting the teaspoon of guar gum, but I have it on hand and use it. I've used both milk, lactaid and soy milk for this recipe without any problems. I have also used pure pumpkin and pumpkin pie mix (this will make the batter more watery, so bake a little longer). You don't have to use the chocolate chips, they'll still be quite tasty!
Provided by Zizek
Categories Dessert
Time 50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350ºF. Spray muffin tin with Pam or line with muffin cups.
- 2. Combine dry ingredients and set aside.
- 3. In a medium bowl, cream together butter and sugar until light and fluffy, about 1 minute.
- 4. Add the egg and milk. Combine until thoroughly blended, about 1 minute.
- 5. Slowly add the dry mixture to the wet mixture. Blend well, but don't over mix.
- 6. Fold in the pumpkin and chocolate chips if using.
- 7. Spoon batter into the muffin tin. The cups will be about 3/4 full. These muffins will rise.
- 8. Bake for 25 to 35 minutes. Keep a good eye on them and wait until they spring back after touching. Gluten free muffins tend to brown a little more, so you'll want to go a little behind the typical "golden" color. Fresh out of the oven they will be very moist, but don't worry! After cooling they will firm up. They're good fresh, but much better the next day.
Nutrition Facts : Calories 222.4, Fat 9.8, SaturatedFat 5.5, Cholesterol 29.9, Sodium 280.5, Carbohydrate 32.9, Fiber 2, Sugar 16.8, Protein 3.5
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