Pumpkin makes homemade baked goods even better tasting. A few days ago I made a batch of pumpkin muffins; they turned out nice.  I did the upgrade version: mini chocolate chips and chopped walnuts.  Really amazing flavors and great texture in the resulting muffins!

This recipe is my version using the banana muffin recipe from Annalise Roberts’s wonderful cookbook: Gluten Free Baking Classics as my jump off place.  They are easy to make, perfect in texture and totally yummy. I used coconut palm sugar; low on the hypoglycemic scale which is great for me.  I do love to sprinkle the raw muffins with chunky sugar before baking.  I sprinkled them this time with oatmeal but I do love to use coarse sugar too.

I freeze any I won’t eat in 2 days; in a Ziplock freezer bag.  They make perfect snacks. My grandson loves them as much as I do. Enjoy!

Pumpkin Chocolate Chip Muffins (14 muffins)

2 cups brown rice flour mix (see below)

2/3 c granulated sugar or coconut palm sugar

1 tbsp. baking powder

1 tsp. baking soda

¾ tsp xanthan gum

¼ tsp salt

1 tsp cinnamon

½ tsp. ginger

¼ tsp nutmeg

1 c packed canned pumpkin

½ cup mini chocolate chips

½ cup chopped walnuts

2 lg eggs beaten

½ c milk, 1 or 2 percent plus 2 extra tbsp. if you use the palm sugar

½ c canola oil

Heat oven to 350 degrees, placing the rack in middle of oven.  Spray muffin pans with cooking spray.  One batch makes 12-14 muffins depending on how large you want them.

Mix all dry ingredients in bowl of stand mixer or big bowl. Add nuts and then pumpkin puree, stirring into the dry ingredients. Combine milk and oil, beat in eggs.  Add liquids to big bowl; stir until fully blended.

Fill muffin pans 2/3 full.  Bake 22-23 min until golden brown. Do not over bake or they get dry.  I baked these on the convection setting of my new range; done in 17 minutes. Rest for five minutes and then remove from the pans using a fork, cool on a rack. Freezes well for up to 3 weeks.

Brown Rice Flour Mix mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

Originally published in 2016; minor updates to recipe as to using a convection oven.

I don’t put pumpkin in my tea/latte or ice cream or candy as I see others indulging in but pumpkin does make homemade baked goods even better tasting. A few weeks ago I made a batch of pumpkin muffins, new recipe for me: they turned out nice.  But I wanted to upgrade them in this latest attempt so I added mini chocolate chips and chopped walnuts.  Really amazing flavors and great texture in the resulting muffins!

This recipe is my own version using the banana muffin recipe from Annalise Roberts’s wonderful cookbook: Gluten Free Baking Classics as my jump off place.  They are easy to make, perfect in texture and totally yummy. I used coconut palm sugar; low on the hypoglycemic scale which is great for me.  I do love to sprinkle the raw muffins with chunky sugar before baking.  Yes, I get the irony there but I only put a few grains and they look so pretty!  Streusel would be nice but actually adds more sugar and calories than my bits of fancy big sugar.

I freeze any I won’t eat in 2 days; in a Ziplock freezer bag.  They make perfect snacks.

Pumpkin Chocolate Chip Muffins (14 muffins)

2 cups brown rice flour mix (see below)

2/3 c granulated sugar or coconut palm sugar

1 tbsp. baking powder

1 tsp. baking soda

¾ tsp xanthan gum

¼ tsp salt

1 tsp cinnamon

½ tsp. ginger

¼ tsp nutmeg

1 c packed canned pumpkin

½ cup mini chocolate chips

½ cup chopped walnuts

2 lg eggs beaten

½ c milk, 1 or 2 percent plus 2 extra tbsp. if you use the palm sugar

½ c canola oil

Heat oven to 350 degrees, placing the rack in middle of oven.  Spray muffin pans with cooking spray.  One batch makes 12-14 muffins depending on how large you want them.

Mix all dry ingredients in bowl of stand mixer or big bowl. Add nuts and then pumpkin puree, stirring into the dry ingredients. Combine milk and oil, beat in eggs.  Add liquids to big bowl; stir until fully blended.

Fill muffin pans 2/3 full.  Bake 22-23 min until golden brown. Do not over bake or they get dry.  Remove immediately from the pans and cool on a rack. Freezes well for up to 3 weeks.

Brown Rice Flour Mix mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour