Gluten Free Pumpkin Chocolate Muffins
These Gluten Free Pumpkin Chocolate Chip Muffins are a sure sign that fall is in the air. The pumpkin puree in this muffin recipe keeps them moist and delicious without having to add too much fat. Plus when you make a muffin at home its much more appropriately sized than those huge ones you get at the bakery so you wont be over indulging. Try this easy gluten free recipe today.
Notes
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Preparation Time15 min
Cooking Time24 min
Ingredients
- 1 cup pumpkin puree
- 1/4 cup vegetable oil
- 1/4 cup milk
- 2 eggs
- 3/4 cup brown sugar, firmly packed
- 1 teaspoon pumpkin pie spice
- 1 1/2 cup gluten free Bisquick
- 1 cup semisweet mini chocolate chips (set 2 tbsp aside)
Instructions
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Preheat the oven to 350 degrees F and line a muffin pan with 12 paper liners.
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In a large bowl whisk together the pumpkin puree, vegetable oil, milk, eggs, brown sugar, pumpkin pie spice, and vanilla until thoroughly combined.
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Add the gluten free Bisquick and stir until the wet and dry ingredients are almost combined. The batter should be pretty thick.
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Stir in the mini chocolate chips until you have them evenly dispersed throughout the batter.
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Evenly divide the batter among the twelve paper liners. Sprinkle the reserved chips over the muffins and bake them for 24-26 minutes or until a toothpick inserted comes out clean.
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Allow the muffins to cool in the pan for 5 minutes before removing them to cool completely on a baking rack before serving.
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