It’s autumn: that time of year when everything begins to smell like cinnamon and great big pumpkins work their way into every possible recipe. Take advantage of the season with this delicious treat, and be prepared to share it when friends want to replicate the spicy sweetness in their own kitchens!
Gluten-Free Pumpkin Chip Mini Muffins
1 cup pumpkin puree, homemade or canned (NOT pumpkin pie mix)
1/2 cup butter, softened
2 large eggs
3/4 cup rapadura unrefined sugar
1 cup gluten-free flour blend (I used Trader Joe’s)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (gluten free) chocolate chips
2 tsp pumpkin pie spice blend (or 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves)
Preheat the oven to 350 degrees. Grease a 24 cup mini muffin tin, or line with paper liners.
In a large bowl, whisk together the softened butter and eggs, adding the pumpkin puree and sugar and mixing until smooth.
Sift or whisk together the dry ingredients. Gradually incorporate into the wet mixture. Fold in chocolate chips.
Fill the muffin cups about 2/3 full and bake for 15-18 minutes, or until a toothpick inserted in the middle of the muffins comes out clean. Let cool for 5-10 minutes, then remove from pan to a cooling rack.
NOTE: If you prefer to bake this recipe in a regular muffin tin or bread pan instead of as mini muffins, you may need to add xanthan gum or other gluten-free binders to prevent crumbling. I find that using mini muffin pans for gluten-free baking creates enough crust area that the muffin generally holds together well without requiring additives.