Gluten Free Pumpkin Chocolate Chip Muffins Recipes
GLUTEN FREE PUMPKIN CHOCOLATE CHIP MUFFINS
I have tricked several wheat eaters with this recipe. Very tasty and not gritty like typical gluten free recipes. Our normal grocery store carries soy flour and shouldn't be too hard to find. Definitely worth using! Adds protein and fiber and I think it helps with texture. You could probably get away with omitting the teaspoon of guar gum, but I have it on hand and use it. I've used both milk, lactaid and soy milk for this recipe without any problems. I have also used pure pumpkin and pumpkin pie mix (this will make the batter more watery, so bake a little longer). You don't have to use the chocolate chips, they'll still be quite tasty!
Provided by Zizek
Categories Dessert
Time 50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350ºF. Spray muffin tin with Pam or line with muffin cups.
- 2. Combine dry ingredients and set aside.
- 3. In a medium bowl, cream together butter and sugar until light and fluffy, about 1 minute.
- 4. Add the egg and milk. Combine until thoroughly blended, about 1 minute.
- 5. Slowly add the dry mixture to the wet mixture. Blend well, but don't over mix.
- 6. Fold in the pumpkin and chocolate chips if using.
- 7. Spoon batter into the muffin tin. The cups will be about 3/4 full. These muffins will rise.
- 8. Bake for 25 to 35 minutes. Keep a good eye on them and wait until they spring back after touching. Gluten free muffins tend to brown a little more, so you'll want to go a little behind the typical "golden" color. Fresh out of the oven they will be very moist, but don't worry! After cooling they will firm up. They're good fresh, but much better the next day.
Nutrition Facts : Calories 222.4, Fat 9.8, SaturatedFat 5.5, Cholesterol 29.9, Sodium 280.5, Carbohydrate 32.9, Fiber 2, Sugar 16.8, Protein 3.5
PEANUT BUTTER-CHOCOLATE CHIP MUFFINS
Delight your guests with these wonderful muffins made using Original Bisquick® mix, peanut butter and chocolate chips - a warm treat.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 18
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups; spray paper cups with cooking spray.
- In large bowl, stir Bisquick mix, milk, sugar and eggs just until dry ingredients are moistened. In small bowl, mix peanut butter and vanilla just until blended; stir in chocolate chips. Stir into batter. Divide batter among muffin cups, filling each two-thirds full.
- Bake 24 minutes or until lightly browned. Remove from pan to cooling rack. Serve warm.
Nutrition Facts : Calories 195, Carbohydrate 25 g, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 214 mg
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