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 Lemon Poppyseed Muffins

Recipe adapted from Feasty Travels

These Gluten Free Lemon poppyseed muffins are fluffy, bright and full of flavour!

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Prep Time 15 minutes mins

Cook Time 16 minutes mins

resting time 30 minutes mins

Course Breakfast, brunch

Ingredients

  

• 1 large egg
• ½ cup coconut flour or granulated organic cane sugar if you don’t mind refined sugar
• 1 tbsp coconut oil melted and cooled
• ¼ cup salted butter melted and cooled
• 1 lemon juice & zest
• 1 tsp vanilla extract
• ½ cup milk room temperature
• 1 cup gluten free flour
• ¼ cup almond flour
• ½ tbsp baking powder
• ¼ tsp baking soda
• 1 tbsp poppy seeds
• Optional Lemon Glaze not refined sugar free
• ½ lemon juice & zest
• ¼ cup powdered sugar
• 1-2 tbsp milk of choice if needed

Instructions

 

• Whisk together the egg and sugar until light and fluffy
• Add in the butter, coconut oil, milk, lemon juice, lemon zest and vanilla extract
• Mix until fully combined
• Fold in the flours, baking powder and baking soda
• Mix until fully combined then fold in the poppy seeds
• Let the batter rest for 30 minutes to 1 hour, at room temperature, covered by a kitchen towel.
• Preheat oven to 400 degrees F
• Using about 1/4 cup, or an ice cream scoop, fill the muffin liners with batter. The liners should be filled to just below the top
• Bake for 8 minutes at 400 degrees, then reduce the oven temperature to 350 degrees F. Bake for an additional 8 minutes
• The muffins are done when slightly golden on top and a toothpick comes out clean.
• Let cool for 10 minutes
• Optional glaze – In a small bowl, combine the lemon juice, zest & powdered sugar. Whisk until smooth. Add sugar (1tbsp at a time) or milknuntil a drizzly consistency is reached. Pour over cooled muffins and enjoy!

Notes

• • • Freezer-friendly lemon poppyseed muffins

      You can make these fluffy lemon poppyseed muffins ahead of time and serve them at a later date!
      1. Place the frozen muffins in freezer safe bags or containers and freeze for up to 3 months.
      2. Once ready to reheat, simply heat in the microwave for 10-20 seconds until warm.
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Keyword gluten free, lemon, poppyseed