Gluten-Free, Corn-Free Chocolate Chip Pumpkin Muffins

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The season for pumpkin everything is upon us! These days you really can’t go anywhere without being bombarded by Pumpkin Spice this and Pumpkin Spice that, and the one thing that is absolutely frustrating for us corn-intolerants is that we can’t touch a darn one of them if we haven’t made it with our own hands. Luckily, I have figured out the perfect gluten-free, corn-free pumpkin muffin recipe that will knock your socks off and make you forget all about those other store-bought goodies you have been denied. To make this morning treat even more decadent, I added some chocolate chips and finished them with a chocolate drizzle. What, what?! That’s right. Chocolatey pumpkin muffins.

I honestly couldn’t be happier with how the texture of these lovely little muffin wonderments turned out. It may have been a while since I have tried a “real” muffin, but if memory serves me correctly these taste just like the real deal. They simply melt in your mouth – perfectly moist without a hint of dryness, and not greasy at all like some gluten free muffins I have tried in the past.

Ingredients: Makes 10-12 muffins

For Muffin Mix

  • 1/4 cup tapioca flour
  • 1/4 cup brown rice flour
  • 1/2 cup white rice flour
  • 2 Tbsp buckwheat flour
  • 1 tsp corn-free baking powder (find recipe here.)
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt (finely ground)
  • 1 1/2 tsp corn-free pumpkin pie spice
  • 1 cup pumpkin purée (make your own, or safe-for-you canned is fine)
  • 2 pasture-raised eggs
  • 1 tsp safe corn-free vanilla extract (optional)
  • 1/2 cup coconut palm sugar or organic corn-free brown sugar
  • 2 Tbsp melted grass-fed butter, ghee, or coconut oil
  • 2 Tbsp grass-fed, vitamin-free milk or milk alternative such as homemade almond milk
  • handful of corn-safe chocolate morsels

For Chocolate Drizzle:

  • about 2 Tbsp. chocolate morsels
  • about 1 tsp or less coconut oil

Directions:

Preheat oven to 350 degrees fahrenheit.

Line your muffin tin with paper baking cups. You may want to melt a bit of coconut oil and lightly brush each cupcake liner to  help prevent the paper from sticking to the muffins.

In a medium to large bowl combine all of the flours along with the baking powder, baking soda, sea salt, and pumpkin pie spice. Mix well and set aside.

In a separate bowl, or in your hands-free mixer, combine the pumpkin purée, eggs, vanilla extract, coconut palm sugar (or brown sugar), milk, and melted butter OR coconut oil. Mix well for about 2 minutes, then slowly add your flour mixture until well combined. Throw in your handful of chocolate morsels then stir to distribute evenly.

Spoon mixture into each muffin liner, filling about 3/4 of the way. I tend to fill mine almost to the top, because I like them to pop over, which is why I always end up with less than a dozen muffins.

Bake for 25 minutes, then check with a toothpick for doneness. If it comes out clean, you are good to go. If not, stick them back in for up to an additional 5 minutes. Mine came out perfect right at the 25 minute mark.

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While the muffins are cooling in the pan, place your chocolate chips and coconut oil in a small sauce pan on low heat. Stir until melted, then drizzle over the top of each muffin before removing them from the baking sheet to a cooling rack.

Now you are ready to enjoy your delicious pumpkin treats! If you don’t plan on scarfing all of these down in one or two days, you can also freeze them and pull one out the night before you plan to have one for breakfast. Pop it in the microwave for a few seconds, or the toaster oven, and you are good to go!

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I hope that you enjoy your delicious gluten-free, corn-free chocolate chip pumpkin muffins! Please send me pictures of your creations – I love to share!

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