Gluten Free Loaded Pumpkin Chocolate Chip Muffins

This weekend we got together with some friends for homemade pizza and root beer floats. I was happy to take my own mini gluten free crust (Kinnikinnick) until my friend pulled from her oven the most gorgeous gluten laden crusts I've ever seen. I didn't know you could make such beautiful homemade crusts and the smell, ohhhh...it was heaven! Suddenly my gluten free crust wasn't so appealing.

I came home with the need to bake something wonderful- something deliciously warm and nostalgic and that tasted like the gluten baked goods I remember. I chose one of my favorite no fail recipes - Gluten Free Loaded Pumpkin Muffins.

This recipe is a conglomerate of several recipes that I tweaked to come up with these delicious pillows of pumpkin bliss. The coconut milk is the secret and I've had the best results with the Thai Kitchen brand- not lite! I like them best with chocolate chips, shredded coconut and chopped pecans, but there great on there own or with just one or two of the add ins.

I think you could probably take out the xanthan gum and use all-purpose flour with great result for a gluten version. Let me know how they turn out.

1-3/4 cups gluten free flour blend (I use brown rice flour, potato starch, & tapioca starch)
1 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon xanthan or guar gum
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
1/3 cup vegetable oil
2 large eggs
1/3 cup coconut milk
1 teaspoon vanilla
1/3 cup flaked coconut
1/3 cup chopped pecans
1/3 cup chocolate chips

Preheat oven to 350 degrees F. Spray with cooking spray one 8x4 inch loaf pan or muffin tin.

In a large bowl, stir together the flour, brown sugar, xanthan gum, baking soda, baking powder, salt, and pumpkin pie spice. Add the pumpkin puree, oil, eggs, coconut milk, and vanilla and mix until well blended. Fold in the shredded coconut, chopped pecans, and chocolate chips. Pour the batter into prepared pan or muffin tin.

Bake for 45-55 minutes for loaf and 20-25 minutes for muffins or until a toothpick inserted in the center comes out clean. Remove from oven and cool slightly before removing from pan. Remove from muffin tin immediately. Cool completely before storing. Cover tightly and store in refrigerator up to 5 days. These freeze well.

3 comments:

Dan D said...

This food looks pretty good chums! Hope you're both doing well.

Monica said...

You left out the vanilla in your instructions and so did I. :( They're in the oven now. We'll see what happens. :)

Meredith said...

OOPS!!! Sorry Monica! I've fixed the directions so the vanilla is now included. There are so many strong flavors in these muffins and I hope the vanilla won't be terribly missed.