These muffins are SO SOFT. They’re like perfect, little bites of fall. Free of gluten, dairy, egg, soy, peanut & tree nuts. Top 8 free and vegan too!
Happy October! I know some can’t wait for fall, and some dread it. If you’re the latter…don’t worry! I’m not going to shove fall in your face by giving you hundreds of pumpkin recipes. In fact, I think this is the only pumpkin recipe I use around here. One, because it’s that good. And two, because–well, we don’t need to devour this orange vegetable in large quantities just because it’s autumn. We don’t want the pumpkin to become extinct. We don’t eat it in reckless abandonment, because look what happened to the buffalo. Right??
One thing I truly love about these muffins is that they are SO SOFT. And, they don’t take an odd egg replacer. The pumpkin takes care of that all on its own. I love it when I don’t have to worry about some store bought egg replacer, chia seeds or any other concoction. Phew.
Great for breakfast or snacks, these pumpkin chocolate chip muffins get eaten all year round at my house.
- ½ cup canola oil
- ½ cup sugar
- 1 teaspoon vanilla extract
- One 15-oz can of pumpkin puree
- 1 and ¼ teaspoon cinnamon
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 3 cups gluten-free flour mix
- ¾ teaspoon xanthan gum
- 1 and ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓-1/2 cup Enjoy Life Chocolate Chips to taste (depending on how many you like)
- Preheat the oven to 350. Line cupcake tin with cupcake liners.
- In a stand mixer fitted with the paddle attachment, combine the canola oil, sugar and vanilla, mixing on medium speed for half a minute.
- Add the pumpkin, cinnamon, nutmeg, and ginger and mix for another 30 seconds.
- Add in the rest in this order: salt, xanthan gum, baking soda and finish with the flour. Mix until incorporated. Add in the chocolate chips and lightly stir to not break them up.
- Scoop into the muffin tins, about half way to three-fourths the way full. Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool. Once cooled, store at room temperature, covered.
- *Note--I know cinnamon is an issue for many with EOE. For a long time we couldn't do cinnamon either. Allspice is a fabulous substitute!
- Also, this dough doesn't rise or change much. So, they will look pretty much exactly how you dump the batter in the muffins tins. So, don't expect pretty, rounded tops, unless you smooth the dough yourself before putting it in the oven.*
Adapted from Cybele Pascal’s The Allergen-Free Baker’s Handbook