Nov
05

Gluten-Free and Dairy-Free Pumpkin Chocolate Chip Muffins

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pumpkinmuffinplateI don’t know why I wait for the fall season to make these. They’re always gobbled up quickly! I made these using Namaste Foods Muffin Mix. They always turn out perfectly moist and tasty. Best of all, Namaste mixes never contain wheat, gluten, dairy, casein, peanuts, tree nuts, corn, soy, or potato. They are fabulous for family and friends gatherings or classroom parties with multiple allergies!

We prefer the small mini-muffins at my house, and I now have two Mini Muffin Pans to bake them all quickly. Only 10 minutes of prep, 10 minutes to bake, and they’re done. Great for a quick and filling breakfast!

Gluten-Free Pumpkin Chocolate Chip Mini-Muffins (Dairy-Free, Nut-Free, Soy-Free)

Ingredients:

pumpkinmuffinbite2 large eggs
1/4 Cup oil (I use extra light olive oil.)
1/4 to 1/2 Cup water (adjust amount depending on pumpkin puree)
1 tsp vanilla
1 Cup Pumpkin Puree (I used canned.)**
Namaste Foods Muffin Mix
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
3/4 mini chocolate chips (I use Enjoy Life brand.)

Directions:

pumpkinmuffinpan

  1. Start by preheating your oven to 375º, and preparing Mini Muffin Pan with an oil spray.
  2. Using a hand mixer, combine the eggs, oil, vanilla, pumpkin, and 1/4 cup water.
  3. Add the Muffin Mix along with the cinnamon, nutmeg, and ginger, and mix well. Adjust the batter by adding more water if needed. The batter will be thick, but it shouldn’t look dry.
  4. Add in the chocolate chips and blend so the chip are evenly dispersed.
  5. Scoop the batter into the muffin pan, about 3/4 full. I like to use a spring-loaded cookie scoop for ease.
  6. Bake at 375º for 10-12 min. I pull the muffins out when the edges just start to brown.

Additional Notes:

  • You may be wondering about what is in Namaste’s Muffin Mix. Ingredients: sweet brown rice, evaporated cane juice, brown rice flour, tapioca flour, arrowroot flour, rice milk powder, cream of tartar, baking soda, xanthan gum, salt and ground vanilla bean.
  • Recipe makes about 40-48 mini-muffins.
  • You can, of course, make these a larger/normal muffin size. To make the larger size, just increase the baking time to 12-15 min. You may want to use a larger chocolate chip size, like Enjoy Life’s Morsels size.
  • You can use 2 tsp of Pumpkin Pie Spice instead of the cinnamon, nutmeg, and ginger.

  • For convenience, I prefer to use canned pumpkin instead of fresh. I find that the water content of fresh pumpkin puree can vary greatly. So, if you’re using a pumpkin puree that is very wet, you may not need to add water to the recipe at all.
  • I have also used Namaste Foods Sugar Free Muffin Mix to make these. I simply add 1/2 cup of Coconut Nectar, Honey, or Agave. I’m sure 1/2 Cup sugar would work, too, but I haven’t actually tried it.
  • **I have also made this recipe using a full can (15 oz.) of pumpkin puree. I simply adjust the recipe by reducing the amount of water to no more than 1/4 cup.

*I was not contacted by the company or compensated in any way for this article. I simply wanted to share with you a good gluten-free and dairy-free product that we enjoy at my house.

This post is linked to Gluten-Free Wednesdays, where you’ll find more ideas for eating gluten-free!

4 Comments

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