GLUTEN FREE CHOCOLATE CHIP PUMPKIN MUFFINS

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

1. Preheat oven to 350ºF and line a 12-cup muffin tin with liners.
2. In a large bowl, combine pumpkin puree, eggs, maple syrup, oil, vanilla and whisk to combine.
3. 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.
4. 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.
5. 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 Marble Sugar Cookie

recipe adapted from meaningful eats

These Gluten Free Marble Sugar Cookies are soft in the middle and hold their shape while baking. Make them with your favourite cookie cutters for any holiday or occasion!

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Prep Time 4 hours hrs 15 minutes mins

Cook Time 20 minutes mins

Chill Time 2 hours hrs

Total Time 4 hours hrs 35 minutes mins

Course cookie, Dessert

Ingredients

  

• 1 cup butter softened 227g
• 1 cup granulated sugar 200g
• 1 egg
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract optional
• ¾ teaspoon salt
• 1 ½ teaspoons baking powder
• ¼ cup sour cream 60g dairy-free sour cream works!
• 3 tablespoons cornstarch
• 2 ½ cups gluten-free 1:1 baking flour 380g
• FOR THE FROSTING
• 2 cups powdered sugar
• 4 tbsp milk can use dairy free
• 1 tsp vanilla extract

Instructions

 

• MAKE THE DOUGH:
• In the bowl of a stand mixer fitted with a paddle attachment (or use a large bowl with a hand mixer) cream together the butter and sugar until light and fluffy, about 3 minutes.
• Add the egg, almond extract, vanilla extract, salt and baking powder. Mix until well combined.
• With the mixer running on low, add half of the sour cream followed by the cornstarch. Add 1/2 of the flour followed by the other 1/2 of the sour cream. Mix until combined then add the rest of the flour and mix until incorporated. Scrape down the sides and bottom of the bowl then mix again until totally combined.
• Divide the dough into two balls and wrap each ball tightly in plastic wrap. Refrigerate for at least 1 hour or up to 2 days.
• BAKING INSTRUCTIONS:
• Preheat the oven to 350F. Line 2 baking sheets with silicone baking mats or parchment paper.
• Lightly sprinkle a clean counter with gluten-free flour. Roll out the chilled dough to the 1/4″ thickness on the lightly floured surface. If it’s too hard to roll, leave at room temperature for a 5 minutes.
• Cut out the cookies with desired cookie cutters, then use a thin spatula to transfer the cookies to the prepared pan.
• Bake the cookies for 15-20 minutes until set. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
• FOR THE FROSTING:
• Using a spoon, mix together the powdered sugar, milk & vanilla extract. You will want the icing be fairly thick. Either add more milk to thin out, or more sugar to thicken if needed.
• Once mixed, make a couple of drops of the gel food colouring in the bowl & use a toothpick to swirl around.
• Dip each cookie into the icing and lift out. Let some of the icing drip off back into the bowl & place on a baking sheet lined with parchment paper.
• Leave to set for 4 hours or overnight.

Notes

• • •  
    • Storage: To store them, make sure the sugar 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