The Smell of Fall in the Air–Pumpkin Chip Muffins!
I’m starting to see the changes that means that Fall is on the way. Cooler days and the nights are getting slightly longer. Almost time for a fire in the fireplace! Here is a wonderful recipe that celebrates this season.
Pumpkin chip muffins are so easy to prepare and so great to enjoy for breakfast or as a snack. It’s not quite time to start raking the leaves–they are just now turning colors but in a couple of weeks we will all be out there setting the garden to rest. These muffins would be just the thing to have ready when the hardworking family comes inside to rest and warm up. Sometimes I substitute nuts for the chocolate chips–also a good treat!
I’m putting the ingredients on my grocery list today so I’ll be ready when the time is right. Or maybe I’ll just make them tonight because they sound so good! Somethings you just shouldn’t have to wait for!
Let me know if you try these for your family and how they turn out. I hope you all enjoy them ! Happy gluten-free baking!
- 1½ cup Baking Free Gluten-Free all purpose flour
- 2 eggs
- 1 cup sugar
- 7½oz solid-pack pumpkin
- ¾ cups canola oil
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup chocolate chips
- In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth.
- In a second bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Stir to mix.
- Gradually add dry ingredients to the wet ones and mix well. Fold in the chocolate chips.
- Fill greased or paper lined muffin cups ¾ full. Makes about 12 muffins.
- Bake at 400 degrees F for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan 10 minutes before removing to wire rack.