{Gluten Free} Pumpkin Chocolate Chip Muffins

by Katie on November 5, 2013

There is nothing better than enjoying a nice cup of hot tea and a Pumpkin Chocolate Chip Muffin on a fall day!

For years my go-to was this delicious Pumpkin Chocolate Chip Muffin recipe! They were delicious, easy, and froze great, but were full of gluten. And for me gluten is pure evil…so I was pumpkin muffin-less for quite a while.

Then one day last fall I came across this recipe, in the most crazy place – a BOOK! Not a cookbook, but a regular book…Knit the Season by Kate Jacobs!

Strange, huh?  To me it is strange, but strange in a good way?!  Nerd alert: I’m a huge fan of culinary mystery books.

I particularly love Diane Mott Davidson’s Goldy Schulz series.  Culinary Mysteries…nothing better than a good combo of food and murder mystery.  Plus the books have awesome names like Sticks & Scones and Fatally Flaky.  If you are a nerd, like me, you may want to pick up Catering to Nobody (Book 1) or ask for it for Christmas!

This recipe was a great find and makes a wonderful substitute for my old favorites. If you eat gluten free you will want to pick up some Pamela’s Baking and Pancake Mix and whip these up!

Pumpkin Chocolate Chip Muffins {Gluten Free}

{Gluten Free} Pumpkin Chocolate Chip Muffins

Yield: 6 muffins (I like to make extra to freeze)

Ingredients

  • 1 egg
  • 1 tsp. vanilla extract
  • 1/4 cup brown sugar
  • 1/2 cup canned pumpkin puree
  • 1 1/4 cup gluten-free baking mix (I used Pamela’s Baking and Pancake Mix)
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. allspice
  • 1/4 cup water
  • 1/4 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Grease muffin pan with butter. In a medium bowl, beat egg and vanilla together with a fork.
  2. Mix in brown sugar and pumpkin puree. Mix together the baking mix and spices, and add it to the wet mixture. Stir in water and chocolate chips.
  3. Spoon into muffin pan. Bake for 18–20 minutes. Muffins are done when a toothpick inserted in the center comes out clean.
http://www.cuttingbackkitchen.com/2013/11/05/gluten-free-pumpkin-chocolate-chip-muffins/

Recipe from Knit the Season by Kate Jacobs

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{ 4 comments… read them below or add one }

Sara November 6, 2013 at 4:50 pm

The muffins look great!! I love that you can freeze them! And I think I will have to check out those books – I like to read too!

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Katie November 8, 2013 at 10:20 am

They freezer wonderfully, Sara! It’s so nice to pull one out for a snack!!

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Misty November 8, 2013 at 6:34 am

You know I am a nerd at heart. We are alike… I am going to have to ask for both of those books for my birthday and Christmas :) I love your pumpkin cc muffins… might have to make them this weekend.

Reply

Katie November 8, 2013 at 9:37 am

It’s the season for pumpkin muffins…make them while you can ;)

Reply

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