Pumpkin season has arrived and I’m happy to embace it. I know that every year I can count on stores to supply an ample amount of pumpkin products, but most of these items actually don’t even contain pumpkin! My dear friend Sarah (writer of Sweet Blonde’s Fit Life) wrote a great post about the lack of natural pumpkin and fake ingredients in these foods, which you can read all about it here.
I have been known to buy a few pumpkin spice related items here and there, but I prefer to make my own pumpkin spiced goodies so that I know what is going into the food that I am eating. Especially now that I eat gluten-free it’s even more important.
I adapted a recipe from Betty Crocker’s Cookbook and made gluten-free pumpkin spice muffins. They were delicious! The muffins were moist, full of pumpkin spice flavor and fairly dense so they ended up being pretty filling. And of course I added in some chocolate chips, just for some added flavor! 😉
Baking Tip: Use an ice cream scoop to equally fill the muffin tins. This way your muffins will turn out the same size and bake evenly.
Gluten-Free Pumpkin Spice Muffins
3/4 cup milk
3/4 cup of pumpkin
1/2 cup vegetable oil
2 1/4 cups of gluten free flour (I used Bob Red Mill’s blend)
1/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt
2 teaspoons of pumpkin pie spice
1 cup of chocolate chips (or any amount to your liking)
Heat oven to 375 degrees. Fill the muffin tin holders with muffin liners. Beat egg, stir in milk, pumpkin and oil. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Add in chocolate chips. Fill muffin cups about 3/4 full. Bake until golden brown, about 18 minutes. Remove muffins from pan and cool on cooling rack. Makes about 16 muffins. Enjoy!