Guest post from Michelle who blogs at The Willing Cook
There is very little introduction that I need to do for today’s pumpkin recipe, except one. “Oh my!”
Cooking gluten-free, particularly if you have to substitute other allergens, can be a lot of trial and error. But once you have some base recipes that work time and time again, you have a good hold on gf baking. I have finally reached that point. Yay! And you can too!
Today’s recipe for Pumpkin Pecan Chocolate Chip Muffins is a winner! We were so delighted at how these turned out and how similarly they taste to regular pumpkin muffins. I know this recipe will be my go-to pumpkin muffin recipe from now on. I have no problem with taking gluten out of my diet, nor serving it to others, as long as it tastes good.
Pumpkin Pecan Chocolate Chip Muffins
(Makes 18 muffins)
Muffin Dry Ingredients
- 1 ¼ cup brown rice flour
- ½ cup white rice flour
- ½ cup tapioca flour
- ½ cup oat flour
- ¼ cup ground chia seed or flax meal
- 1 Tbsp cocoa powder
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp nutmeg
- ¼ tsp allspice
- ½ tsp cinnamon
- ¼ tsp black pepper
Muffin Wet Ingredients
- 1 cup pumpkin
- ¼ cup maple syrup
- ¼ cup allowed milk (cow, almond, rice)
- 3 eggs or EnerG egg replacer (4 ½ tsp powder + 6 Tbsp water)
- ¾ cup oil (I used grapeseed oil)
- ½ cup raw sugar
- 1 tsp vanilla
- ¾ cup chopped pecans (optional)
- ¾ cup chocolate chips (Enjoy Life is dairy, gluten, & nut free)
- In a large mixing bowl, mix together the wet ingredients.
- Then mix in dry ingredients until well combined.
- Stir in chocolate chips & pecans.
- Line muffin pan with cupcake liners, parchment paper, or use oil spray and fill each muffin cup to 2/3 full.
- Choose if you want to add a streusel topping to the muffin (see below) or a chocolate swirl after it has baked (either one is highly recommended).
- Bake for 20-25 minutes in a 350 degree oven, or until a toothpick comes out with dry crumbs.
- Remove from oven and allow to cool 10 minutes before removing to cool completely. Once muffins have cooled, swirl on melted chocolate if you choose this topping.
Streusel Topping (optional)
- ¼ cup oat flour
- ¼ cup raw sugar
- ½ tsp cinnamon
- 2 Tbsp non-dairy margarine or coconut oil
Mix together dry ingredients, then cut in margarine until crumbly. Sprinkle evenly across muffins before baking.
Chocolate Topping (optional)
- I cheated and poured a handful of chocolate chips in a Ziploc bag, microwaved for 15 seconds, flipped it over and microwaved for an additional 15 seconds. I cut a slit in the corner and pipe onto the muffin.
A few notes worth mentioning:
- I use my own gluten-free flour blend because I find it cheaper than a pre-packaged blend. I buy many of my flours at an Asian grocer, like white rice flour, potato starch, and tapioca flour. I also make homemade gluten-free flours in a coffee bean grinder, like chia meal and oat flour. I used to grind other flours but the low prices and finer grind that I get from an Asian store is a better deal.
I do splurge on one flour, brown rice flour. I buy Bob’s Red Mill Brown Rice Flour from Amazon. I resisted this higher priced flour for a long time, but it really is a great gluten-free staple flour. I just try to use it sparingly. I say all this to give you encouragement to make your own (cheaper) gluten-free flour blend for recipes.
However, if you’d rather use a pre-packaged blend, substitute 2 ¼ cups flour for all the flours below, except the chia meal.
- This recipe is also made without other allergens – dairy and egg being the prominent ones. If you do not need to avoid those ingredients, just sub its “real” counterpart back into the recipe.
- Pecans are listed as an ingredient, but they aren’t a necessity. If you have a treenut allergy or simply don’t like them, leave them out or use another ingredient like coconut or raisins.
You’ll love to whip up this recipe (it is an easy one to do) and enjoy over coffee with a friend. You can even freeze them to enjoy another time.
If you’re interested in more allergy-friendly pumpkin recipes, here are a few that I recommend:
- Pumpkin Pie Baked Oatmeal (my absolute favorite baked oatmeal recipe)
- Pumpkin Scones (GF, DF, etc.)
- Whole-Wheat Pumpkin Scones (DF, EF)
- Pumpkin Chocolate Chip Cookies (2 recipes: whole-wheat & gluten-free)
- Pumpkin Pie (GF, DF, etc.)
Michelle is blessed to stay home with her three children (ages 10, 7, and 4), while her husband works to provide. When she’s not experimenting with allergy-friendly meals, she’s blogging about it at The Willing Cook. Through the Willing Cook, her hope is that you gain peace of mind in your kitchen (and your pocket book) and are able to serve those you love who suffer with food allergies.
Other posts in the A Week of Pumpkin Recipes series
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