I’ve been waiting for all the fall flavors for weeks now. I’ve missed pumpkin, squash, pomegranates, persimmons… the list is big and I’m excited to have them back in my kitchen. So here are some delicious muffins to welcome fall. The recipe will make a dozen larger muffins, and I only use a half cup of dark chocolate chocolate chips – if you’re a chocolate lover, you’ll want to add a bit more.
2 1/4 cups gluten free flour blend *
1/4 cup sugar
2/3 cup packed dark brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 tablespoons ground flax
1/2 cup butter at room temperature
2 large eggs
3/4 cup pumpkin puree
1/3 cup buttermilk
1/2 cup chocolate chips
For the flour blend: you can use a store bought flour blend. If it doesn’t have xanthan gum, add a teaspoon to the mix. If so follow the recipe as is.
Preheat the oven to 400F. In a small bowl combine the flour, sugars, baking soda, salt, cinnamon, nutmeg, cloves and flax. In a large bowl mix together the eggs, butter, buttermilk, and pumpkin puree until combined. Then add the dry ingredients into the wet, and mix well. Stir in the chocolate chips and scoop into a prepared muffin pan.
Bake for 17-20 minutes, until a toothpick comes out from the middle of a muffin clean. Makes 12 muffins. Enjoy!