Gluten Free Chocolate Pumpkin Muffins

As tasty as they are beautiful, this muffin recipe creates a delicious velvety quick bread that makes Saturday mornings a little shinier.  Try  mixing up a batch to share at the office or over coffee with friends.  They freeze well too!

Here’s What You Will Need:

2 C. Superfine Rice Flour (I’ve used both white and brown and they turn out perfectly with either)

1/2 C. Cocoa (this time around I used Dutch cocoa but regular baking cocoa or special dark cocoa will work too)

1/4 tsp. Guar or Xanthan Gum

1/2 tsp. Salt

1 T. Baking Powder

1/2 C. Granulated Sugar

1/4 C. Packed Brown Sugar

1/2 tsp. Pumpkin Pie Spice

1 tsp. Vanilla

1/2 C. Canned Pumpkin

1 Egg

1/2 C. Vegetable Oil

1 1/2 C. Milk

1/4 Mini Chocolate Chips, reserved

Preheat the oven to 400 degrees and lightly grease a muffin tin.  This recipe will make approximately 18 muffins.

In a large mixing bowl whisk together all of the dry ingredients (except the reserved chocolate chips).


Add the egg, oil, vanilla, pumpkin, and milk, whisking just until fully combined.


Fill prepared muffin tins 2/3rds full and sprinkle with reserved chocolate chips.  Bake in a preheated oven for 12-15 minutes or until a toothpick inserted comes out clean.


Watch as they disappear like magic.

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