Pumpkin Chocolate Chip Muffins (Gluten Free!)
I will share a secret with you. I have the biggest sweet tooth known to man. Like really, I couldn’t win a hot dog eating contest, but I’m pretty convinced I could win a gluten-free Oreo eating contest. Since I had to go gluten-free a few years ago, and more recently lactose-free and soy free, my options in fulfilling these sweet cravings have dramatically dwindled; so every now and then I’ll bake. And recently, I came across a gluten-free pumpkin chocolate chip muffin recipe that made my holiday season oh so bright.
I can’t take credit for it, because it’s not mine. But bakers everywhere just need to know about it, so here it is.
1) In a large mixing bowl, beat together the following until well-blended:
● 4 eggs
● 1 1/2 cups of sugar
● 1/4 teaspoon of Stevioside powder
● 1 1/2 cups of canola oil
● 1 can pureed pumpkin (16 ounces)
2) Add in the dry ingredients and mix well
● 3 cups (gluten free) flour mix
● 2 teaspoons baking soda
● 2 teaspoons baking powder
● 1 teaspoon ground cinnamon
● 1 teaspoon of salt
3) Add in 1-2 cups of chocolate chips (this varies depending on how chocolatey you want your muffins to be)
4) Fill 24 muffin cups
5) Bake at 400 for 16-20 minutes
6) Enjoy!
This recipe was taken from ‘gluten freely frugal.’