In my home, it’s hard to bake anything without chocolate. I see recipes on Pinterest for lovely looking lemon vanilla sugar cookies and gorgeously frosted banana maple donuts, but I don’t make them. My family demands chocolate. Even Little Guy, who is not yet two, bites the chocolate chip off the top of his mini pumpkin muffin first and then goes rooting around for more.
So when it comes to pumpkin season, which everyone knows is now (unless you live under a rock) I automatically add chocolate to my recipes, with the exception of pumpkin pie, which incidentally no one in my family enjoys but me. I thought this pumpkin + chocolate thing was universal, but after doing some reading on foodie blogs, it seems not everyone agrees.
This recipe could go either way, but since my family demands chocolate that’s the route I take. You could skip it and frost with some decadent cream cheese frosting, or squirt some inside like the recipe I adapted mine from does, but that goes against one of my daughter’s very strict food rules, which I learned about the hard way a few years back after an unfortunate vomiting episode: cream cheese should never be sweet. Hence, the chocolate.
No matter how you swing it, this recipe is a keeper. I made these a few weeks ago while trying to stock up on healthy school breakfasts before Bunky started kindergarten. They were so popular I made them twice that first week, and now again. It’s a great way to use a 15 ounce can of pumpkin puree, since each batch uses about a half a can. (Reason enough to double the recipe, which I haven’t actually done yet so if you do let me know how it goes.)
Final thing before I get down to business: don’t be concerned about the seemingly long ingredient list. The spices make it appear busy, but in fact this recipe comes together very fast and easily. You know I have no time for any fussiness in recipes. Not with a kid crawling up my leg.
Pumpkin Chocolate Chip Muffins
Yield: 9 regular size + 12 minis (or 12 regulars and a handful of minis)
[Measurements are in weight and volume because I am kind of a dork about my kitchen scale.]
1 + 1/2 cups GF Flour Mix* (200 grams)
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp xanthan gum
1 + 1/2 tsps cinnamon
sprinkle of ginger (or up to 1/4 tsp)
sprinkle of nutmeg (or up to 1/4 tsp)
1/2 tsp salt
1 cup coconut palm sugar** or sugar of your choice (about 140 grams)
1/2 cup canola oil (90 grams)
1/4 cup milk, any kind is fine (60 grams)
1/2 tsp vanilla extract
1 cup canned pumpkin puree (approx half of a 15 oz can is about 220 grams)
1 cup chocolate chips
* I sifted my coconut palm sugar because it’s kind of grainy and that seemed to do the trick. It made me use a bit more to get the measurement right, but I tossed the harder crunchy pieces back in the bag cause it’s great in my coffee (not to mention rather pricey).
Speaking of the bag, look at the back! It’s the gluten free world’s very own Carol Kicinski, of the great recipe blog Simply Gluten Free and it even features a GF recipe. Score!
Ok, finally (!) The Directions:
1. Preheat oven to 350°F and line muffin tins with cupcake liners, or spray.
2. In a medium-sized bowl, whisk together GF flour mix, baking powder, baking soda, xanthan gum, spices, and salt.
3. In a separate bowl, beat together eggs, sugar, oil, milk, vanilla extract, and pumpkin until smooth. Slowly add in dry ingredients, mixing well.
4. Now would be the time to fold in the chocolate chips. But I often leave some minis plain so Little Guy can eat some before his nap without me stressing about him having a chocolate high. I was feeling rather generous, however, so I plopped one chip in the center of his minis.
5. Fill each prepared liner about 3/4 full with pumpkin batter. Bake the regular sized muffins for about 15-18 minutes and the minis for 8-10, or until toothpick inserted in center comes out clean.
Let muffins cool about 2 minutes in pan before turning out onto a wire rack to cool completely. Store in air proof container or freeze.
**My (current) GF Flour Mix is 60% whole grains (millet and sorghum) and 40% starches (sweet rice and potato starch), all certified gluten free from Bob’s Red Mill that I mix myself using my kitchen scale and giant plastic canister. See here for details. But you can probably use most kinds of ready made all purpose GF mixes, including your own. If your mix already includes xanthan gum, then please – for the love of your stomach – don’t add any more.
And finally, having nothing to do with baking whatsoever, please enjoy this hilarious and adorable pic (in my humble and totally biased opinion) of my kids playing dress up, big sister style.
Pumpkin and chocolate absolutely do go naturally together! I’m going to have to disagree with Bunky and say that sugar and cream cheese also go naturally together.
Oh, and I totally feel you on scraping the price tag off of that sugar. Cooking should be relaxing, not a reminder of impending bankruptcy!
Bunky is definitely wrong about cream cheese, but maybe one day she’ll see the light!
And I’m glad you understand my price tag scraping 🙂 Then I can pretend it didn’t cost a zillion dollars.
I made your tasty Gf pumpkin chocolate muffins just now & loved them so much already! 🙂 Divine! xxx
Oh, I’m so glad you liked them Sophie!! Thanks for letting me know 🙂 I’m about to make more using the rest of my pumpkin puree. The other batch is long gone already.
I am going to make these this weekend. My kids love your banana choc chip muffin recipe, so these will be a hit. I manically start to cook and bake the week after I am “on service” for a week at work, so this is the week. I also catch up on blogs. How is kindergarten going for Bunky?
Oh, thanks so much Jess! Let me know how these go over with your family.
Kindergarten is going really well so far, thanks for asking 🙂 All my worrying for not so much drama.
Yummy! I’m definitely on board with the chocolate and pumpkin combo, I think it sounds delicious! I’ve been searching for a tasty pumpkin recipe that isn’t loaded down with sugar and oil, and that’s not easy to find!
Thanks so much Heather! I agree, it’s hard to find a decent balance with sweeteners in treats. I’m not anti sugar by any means, but I’d rather not go overboard. It also makes it way easier to rationalize eating the whole tray, ha!
Since my mom is gluten free, I want to keep this recipe in mind for Thanksgiving. It seems too cruel for her to miss out on the pumpkin roll and pie!
Definitely too cruel to miss pumpkin anything! I hope your mom likes them 🙂
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That’s a clever little seasonal idea.
YUM! So gona try these!
Thanks Tahira! I hope you enjoy them as much as we do 🙂