These Healthy Chocolate Chip Pumpkin Muffins are moist, gluten free and contain no refined sugars. So make yourself a big batch and enjoy these guilt free treats.

INGREDIENTS

1 cup canned pumpkin puree
2 eggs, room temperature
1/2 cup pure maple syrup
1/4 cup oil (vegetable, canola, melted coconut, or light olive oil)
1 tsp. vanilla extract
1 cup gluten free all-purpose flour* (I recommend Bob’s Red Mill 1-to-1 Gluten Free Baking Flour)
2 tsp. pumpkin pie spice
3/4 tsp. baking soda
1/4 tsp. salt
1 cup chocolate chips (I use Enjoy Life brand)

INSTRUCTIONS

Preheat oven to 350ºF and line a 12-cup muffin tin with liners.
In a large bowl, combine pumpkin puree, eggs, maple syrup, oil, vanilla and whisk to combine.
In a separate smaller bowl, combine gluten free flour, pumpkin pie spice, baking soda, and salt, mix well to combine. Pour dry ingredients into bowl with wet ingredients, then whisk until smooth. Fold in chocolate chips.
Divide batter evenly into prepared muffin tins, filling about two-thirds of the way full. If desired, sprinkle extra chocolate chips over the top. Bake at 350ºF for 24 to 27 minutes, or until a toothpick inserted in the centre comes out mostly clean. Don’t overcook them otherwise they will become dry.
Remove from pan and let cool completely on a wire rack.

I hope you enjoy these Healthy Pumpkin Muffins as much as I do. These freeze really well, so you can make a big batch to enjoy over the week.

NOTES

Store these in the fridge.

Happy Baking!

Gluten Free White Chocolate Cranberry Shortbread

recipe adapted from The Gluten Free Austrian

These White Chocolate Cranberry Shortbread are buttery and loaded with white chocolate and sweet cranberries. The perfect gluten free cookie addition to any holiday baking.

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Prep Time 15

Cook Time 10

Chill Time 2

Total Time 2 25

Course cookie, Dessert

Ingredients

2 cups gluten free all-purpose flour* I recommend Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
1 cup (226g) unsalted butter, at room temperature
¾ tsp salt
1 cup granulated sugar
¾ dried cranberries, finely chopped
½ cup white chocolate chips
1 teaspoon vanilla extract
200 grams white chocolate (if dipping the cookies)* optional

Instructions

White Chocolate Cranberry Shortbread Dough

Start by chopping the dried cranberries. You can choose do that with a cutting board and a sharp knife or with a small food processor. Add 10g of the granulated sugar used in the recipe and toss it with the cranberries to help make them less sticky.
Combine the room temperature butter, sugar and vanilla extract, using either a stand mixer with the paddle attachment, or a hand mixer.
Cream the ingredients together until light and fluffy, scraping down the side of the bowl as needed.
Add the gluten free flour, salt, white chocolate chips and chopped cranberries and mix at a low speed, until it starts to form a ball. This may take a few minutes.
Divide the gluten-free shortbread dough into two portions and place each half on a seperate piece of parchment paper.
Give each piece of dough a quick knead to ensure there are no hidden air or flour pockets.
Roll each piece of dough into a log. The logs should be around 1.5-2″ inches thick (4-5cm). Make sure the surface of the logs is smooth and tight.
Wrap each of the cookie dough logs in the parchment paper and refrigerate for at least 2 hours. Chilling will firm up the dough and make it easier to cut.

Baking Instructions for White Chocolate Cranberry Shortbread

When ready to bake the gluten free shortbread, preheat the oven to 350F with your oven rack in the middle.
Working with one cookie dough log at a time, slice each log into at least 1/4" slices. Try to keep them all at the same thickness, so they bake at the evenly. The easiest way to slice the logs is a sharp chef's knife or a serrated knife.
Arrange the cookie slices on a parchment-lined baking tray, around 1 1/2″ inches apart.
If your cookie dough appears to be soft, place the sheet tray with the sliced cookie dough in the freezer for 10-15 minutes. This will help to re-set the dough and make sure the cookies don’t spread while baking.
Bake the shortbread cookies, one tray at a time, for 10-15 minutes or until the edges start to brown.
Take the shortbread out of the oven and let the cookies cool on the baking sheet for a few minutes until they are set. Then transfer to a wire rack and allow them to cool completely.
Repeat with the remaining cookie dough.
If you choose to dip yours in white chocolate, melt 200g of white chocolate using a double boiler. Once melted, pour into a small measuring cup or mug. Dip each shortbread cookie into the choc, let the excess chocolate drip off and place on a parchment paper lined baking tray to cool and harden.

Notes

- - Storage: To store them, make sure the shortbread cookies are fully cooled before transferring them to an airtight container. Keep them at room temperature for up to 7 days or freeze them for up to 3 months. Allow to thaw at room temperature.

Keyword cookie, gluten free, shortbread

GLUTEN FREE CHOCOLATE CHIP PUMPKIN MUFFINS