If you know my household, you know that we love to cook and bake and eat. We are definitely "foodies". Recently we found out that my Mother in Law is no longer able to eat gluten. It has been a difficult period of adjustment for her. It is especially hard because she is Italian and lives in the Northeast. How is she suppose to go without her breads, pastries and pasta? I have made it part of my mission to find tasty alternatives. You don't have to eat cardboard just because they stole your gluten! Soooo, I decided to take one of my all time favorite recipes, that I made up years ago, and make it gluten free. I figured the pumpkin in these muffins would cover up any of the funky flavors that the gluten free flour has. Pumpkin is earthy, yet super yummy. A healthy dose of chocolate chips doesn't hurt either.
Gluten Free Pumpkin Chocolate Chip Muffin Recipe
3 1/3 cups Bob’s Red Mill gluten free, dairy free all purpose baking flour
2 cups sugar
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 15oz can Pumpkin
4 eggs
7 oz oil
5 oz water
1 ½ tsp vanilla
1 small bag semi sweet chocolate chips
½ cup walnuts
Put all the ingredients into one huge bowl and with a large spoon mix until no more flour lumps.
Oven temperature should be 350F, preheat if you have time.
Grease 2 muffin pans and pour in batter until each muffin well is almost full. Bake for 20 minutes and then check to see if they are done. Make sure the sides are not burning and that a toothpick comes out clean from the center.
When they are done take them carefully out of the pans and let them cool on racks. Do not get over zealous and burn your mouth on molten chocolate chips.
