I think this delicious tasting fall inspired muffin recipe is my new favorite to kick off my fall baking! As part of my business I am trying to incorporate some of my favorite recipes into workshops for those wanting to learn more about healthy eating and how to create a healthy lifestyle for their family. I came across this recipe that was not gluten free and decided to substitute gluten free ingredients to see how it turned out.
Well, the first go round was a little rough. It wasn’t bad, don’t get me wrong, the muffins were a hit at my office and at home, but the second time around they turned out a little better. The second time around these muffins were slightly more moist than the first go around and not quite as crumbly.
Baking for me is kind of a free for all… A well here goes nothing, because I never know how they are going to turn out especially since I take recipes that are not gluten free and try and make them gluten free. It’s a trial and error process. Errors seem to be a trend in my kitchen but hey that’s how I learn to make them better!
So here is the recipe that turned out of 2 tries in the kitchen, which I think is a good recipe, but I have a feeling that the 3rd time around baking these delicious muffins will be even better but I want to share it with you now so you can try it for yourself!
- 1.5 cup Gluten-free All-purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- 1.5 Tbsp Cinnamon
- ½ teaspoons Ground All spice
- 1-⅓ cup Brown Sugar, Tightly Packed
- 1 can organic pumpkin puree
- 2 whole Eggs
- ⅓ cups vegetable shortening or grape seed oil
- 1 Tablespoon Vanilla Extract
- ⅓ cups Milk or 1/4 of low fat evaporated milk
- 1 cup semi-sweet or dark chocolate chocolate chips
Preheat the oven to 350ºF.
Add all dry ingredients (including spices and brown sugar) together in a bowl. Whisk together to combine.
In a separate bowl, add all wet ingredients and whisk/stir until combined. Pour the wet pumpkin mixture into the bowl with the dry ingredients. Stir until the batter is smooth and there are no clumps.
Line a muffin tray with muffin liners or spray the tray with oil. Pour batter into the muffin holes and fill about ¾ full. Bake for 22 minutes.
Depending on your oven, the muffins may take a little longer to bake or in my case ( I have a gas oven) it takes around 20-22 minutes depending on how much I fill the tins.