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Thanksgiving is in two days! yayyy! I cannot wait. I already thought about my day after Thanksgiving lunch… a turkey, stuffing, cranberry sauce sandwich. Hopefully I’ll have a post on it for Friday ready, but we’ll see… depends on how bad my food coma is. I am sad that I didn’t get all of my pumpkin recipes in before Thanksgiving though. I had so many more that I wanted to try out. I can still do pumpkin in December though right? Hopefully I’ll be able to try a few more before Christmas, as well as get into more wintery flavors such as gingerbread, mint, pears, etc. Back to these pumpkin chocolate chip muffins though. I made these for a friend and was planning to send them all to his apartment until I tried one. I immediately got more ingredients out of the pantry and made another batch. There was no way I was sending those all to his apartment when I only had one. They were way too good to give them all away. But seriously, there’s nothing better than eating pumpkin muffins while making more muffins. It’s brilliant. I think every baking adventure should consist of eating baked goods while making more baked goods. Thoughts?
Gluten Free Pumpkin Chocolate Chip Oat Muffins
- 2 cups gluten free flour blend
- 1/2 tsp xanthan gum if your blend doesn't already contain it
- 1 cup oats
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 4 large eggs slightly beaten
- 2 cups granulated sugar
- 1/2 tsp vanilla extract
- 15 oz pumpkin puree
- 1 cup vegetable oil
- 2 cups semi-sweet chocolate chips
- Preheat oven to 350 degrees Fahrenheit.
- Grease 18 muffin cups with nonstick spray or line with paper liners.
- In a medium bowl, combine flour, xanthan gum (if using), oats, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
- In a large bowl, beat together eggs and sugar.
- Add the vanilla extract, pumpkin puree and oil. Beat well.
- Stir in the flour mixture and mix together until just combined.
- Mix in the chocolate chips.
- Spoon into muffin cups.
- Bake for 20-25 minutes or until the tops of the muffins spring back when touched. Cool in pan for 5 minutes and then finish cooling on a wire rack.