Gluten Free Pumpkin Chocolate Chip Muffins

Last summer I posted my tried and true whole wheat pumpkin chocolate chip muffin recipe.  These muffins are a staple in our house, they might even be more prevalent than milk and bread.  I make them as fast as we eat them, so yummy!

However, Ryan has been gluten free since May and I have had to adapt my recipe a bit to accommodate his dietary needs, and I can honestly say that they are better than ever!

Here's the updated recipe if you are gluten free, or just wanting to try something different:

In a large bowl, combine and mix well:
1 C. GF all-purpose flour*
1/3 C. almond meal*
1/3 C. ground flax seed*
3/4 C. sugar
1 TBS. pumpkin pie spice
1 tsp. baking soda
3/4 tsp. xanthan gum*
1/4 tsp. baking powder
1/4 tsp. salt
1 C. semi-sweet chocolate chips (I prefer mini)

In a medium bowl, whisk together:
1 stick melted butter
1 C. canned pumpkin
2 eggs

Add wet ingredients to dry ingredients and stir to combine (don't overmix!).  Divide into muffin tins and bake at 350 degrees for 20-25 minutes.  Enjoy!

*I have had a lot of success with Bob's Red Mill products and use them for most of my specialty flours and ingredients.

whole wheat pumpkin chocolate chip muffins

I love pumpkin.  Anything pumpkin, and I do not believe it should only be consumed in the Fall.  I made these muffins last week while Ryan was out of town and had to force myself to save some for him to try, they were that good.  I am making them again tonight.  I adapted the recipe to include whole wheat flour and ground flax seed for more nutritional value.  Original recipe found here.

Ingredients...

1 C. whole wheat flour (minus 2 Tbs.)
2/3 C. all-purpose flour
2 Tbs. ground flax seed
3/4 C. sugar
1 Tbs. pumpkin-pie spice
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 C. semisweet chocolate chips
2 large eggs
1 C. canned pumpkin
1 stick butter, melted

Directions...

1.  Preheat oven to 350.  Line baking sheet with 12 muffin cups.  I don't have a muffin pan, so I use the liners that don't require one.

2.  In a large bowl, mix first eight ingredients; add chocolate chips, tossing to coat.  In another small bowl, whisk together remaining ingredients; add to flour mixture and stir until just combined (don't overmix).  Fill each muffin cup about 2/3 full.

3.  Bake for 20-25 minutes, until muffins spring back when lightly touched.  Cool on rack

easter yumminess.

today, i won't complain...
i'm going to post my easter dinner menu. we had a few friends over after church and had some yummy, and easy food. no pictures--i forgot, still drugged up.

homemade rolls (family recipe)
twice baked potatoes
arugula salad with oranges, feta, walnuts, and a marmalade dressing
stuffed pork tenderloin
chocolate caramel matzo
i love to cook and i refuse to let busyness and lack of time stand in my way. however, i would like to branch out more...to step out of my comfort zone.

things planned for the future:
challah bread
irish car bomb cupcakes
homemade gnocchi
anybody want to help?