Giant Gluten Free Pumpkin Chocolate Chip Muffins
Fluffy, epically pumpkin-filled and studded with chocolate chips - these are the perfect fall breakfast muffin!
Servings: 6 giant muffins
Calories: 450kcal
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!