These are some of the most EPIC muffins you’ll ever make, all thanks to our mother! This is one of her first ever gluten free recipes, created years ago when there was really nothing edible on the gluten free grocery store shelves. These gluten free pumpkin chocolate chip muffins, now giantized because why not, have stood the test of time and are still one of my favorite recipes of all time. If you’re a pumpkin fan to begin with, then these muffins are an absolute must-add to your fall baking repertoire (and here’s to saving a few cans for the off-season so that you can indulge in these ridiculously-easy treats all year round!).
For those of you just joining, we started creating GIANT muffin recipes about 5 months ago after reminiscing over the giant Costco muffins we used to eat (read: devour) as kids prior to getting diagnosed with Celiac. This giant muffin saga has now consumed our every free moment (not really but it’s exciting) and we continue to create new flavors with gusto. Back to the rest of the giant muffins! So far we’ve made these giant poppyseed muffins, giant blueberry muffins, giant chocolate chip muffins, giant double chocolate muffins, giant banana nut muffins, giant strawberry rhubarb muffins, giant apple streusel muffins, these giant lemon raspberry muffins, giant cherry chocolate chip muffins, these giant coffee walnut muffins, these giant pistachio apricot muffins, these giant orange marmalade muffins, these giant zucchini muffins, these giant mango muffins, these giant peach muffins, these giant chocolate zucchini muffins, these giant lavender earl grey muffins, these giant lemon saffron muffins, these giant ube white chocolate muffins, these giant chocolate orange muffins, and these giant cinnamon chip muffins!
Tips for the Delicious Giant Pumpkin Chocolate Chip Muffins:
A few tips for getting these to turn out perfectly:
- Use the right-size of pan! Apparently, Costco keeps their giant muffin pans as a trade secret because we can’t find them ANYWHERE on the internet and you can find EVERYTHING on the internet. Bravo, Costco, for a secret well-kept. However, we’ve found a way to crack the code and gone ahead and just used these brilliant 4-inch cake pans because, after careful inspection, we’ve discovered that Costco muffins are exactly 4-inches in diameter! HA! Take that, Costco-bakery-lords. I never thought I’d be regularly using 4-inch cake pans but here we are. I’ll just need to make a bunch of tiny cake recipes next!
- Don’t over-mix your batter! Muffins need a lot of lift, especially these giant ones, and if you over-mix your batter, you’ll end up with sunken muffins which is no fun.
- Use a good 1-1 gluten free flour mix! We use the Bob’s Red Mill one (the baking mix), though we’ve heard good things about Cup-4-Cup. We’ve only tested this recipe with this one so if you want them to turn out exactly like ours, we recommend snagging a bag of that specific 1-1 gluten free flour.
- Do NOT open the oven door during baking time. Tape it shut if you have to! You can certainly turn on the oven light and peek and the gloriousness that is a set of rising muffins nearly-ready to be devoured, but do not open that door! Opening the door will immediately lower the oven temp and prohibit your muffins from rising correctly. If you’re in the last few minutes of baking and need to test to see if they’re done, open the oven just a tiny bit and reach in and just tap the top of one – if it springs back it’s done, if it presses in like a foam mattress topper, it’s not and needs a couple more minutes!
- These will keep in an airtight container (or in ziplock baggies) for a week or so – and they freeze REALLY well! So if you want to make a batch and save a bunch, put them in a sturdy plastic container or a freezer plastic bag and pop them in there. Then microwave for about 30-45 seconds (from frozen) before eating! I even like popping mine in the microwave for 10-15 seconds from room temp to get them all warm and floofy again before eating.
Giant Gluten Free Pumpkin Chocolate Chip Muffins
Equipment
- Six 4-inch round cake pans (link below to the ones we use)
- Cookie sheet
Ingredients
- 4 large eggs
- 2 Cups canned pumpkin puree
- 1 Cup vegetable oil
- 1 1/2 Cups packed brown sugar
- 1/2 Cup milk
- 1 tsp vanilla extract
- 2 3/4 Cups gluten free 1-1 flour mix containing xanthan gum (link below to the one we use)
- 1/2 Cup sweet rice flour
- 1/4 Cup arrowroot starch
- 2 tsp ground cinnamon
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3/4 tsp salt
- 1 1/2 Cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350° Fahrenheit and place your six 4-inch cake pans on a cookie sheet. Grease each pan with cooking spray, then set aside. Then make your muffin batter! In a large bowl, whisk together the eggs, pumpkin, brown sugar, oil, milk, and vanilla. Then carefully stir in the gluten free 1-1 flour mix, sweet rice flour, arrowroot starch, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and the chocolate chips until just combined. Do not over-mix or your muffins won't rise.
- Spoon batter into each greased pan evenly (they should be about 3/4-5/6 full). Bake at 350° F for 30-45 minutes or until a skewer inserted into the center of a muffin comes out clean (do NOT open the oven while baking or the muffins will not rise fully, only open the oven a tiny bit to check if done). Let cool nearly-completely before turning out.
- These keep in the fridge or freezer for up to a week in an air-tight container. Best-served slightly warm, so pop them in the microwave for 10-20 seconds from room temp!
Tag @sisterssansgluten on Instagram if you snap a photo of your muffins!
Food photography and styling by Amelia Farber
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