Cooking With Kayla: Pumpkin Chocolate Chip Muffins

Welcome back to Cooking With Kayla! Last evening Kayla and I tackled Money Saving Mom’s Pumpkin Chocolate Chip Muffins. She has posted about them often as being such a favorite, so I decided that I had to create a gluten-free version. I’ve had a lot of muffins in my life, but this one I have to say takes the prize! It worked wonderfully with my Gluten-Free Flour Mix substituted cup-for-cup for the flour, and truthfully I didn’t change much else. I did lessen the sugar a bit and added in some Stevia powder, but otherwise I kept the original recipe the same, and it turned out delicious!

This recipe is also dairy-free, if you use dairy-free chocolate chips.

I will also add that Kayla did these pretty much all by herself. I was ready to step in when needed, but I really wasn’t needed.  So these are her creation!

Here’s our gluten-free recipe:

1) In a large mixing bowl, beat together the following until well blended:

  • 4 Eggs
  • 1-1/2 cups Sugar (I used raw sugar)
  • 1/4 teaspoon Stevioside powder
  • 1-1/2 cups Canola Oil
  • 1 can Pureed Pumpkin (16 ounce)

2) Add in the dry ingredients and mix well:

  • 3 cups Gluten-Free Flour Mix
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt

Don’t you just love the concentration on her face?

3) Fold in 2 cups chocolate chips (yes I DO know that reducing the sugar was pointless if I was going to use the 2 full cups of chocolate chips – but we have no regrets!) ;)

4) Fill 24 greased muffin cups.

5) Bake at 400 for 16-20 minutes.

6) Enjoy! And trust me, you will.


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Comments

  1. I tried making GF Pumpkin CC muffins last year (with a recipe that I can’t find now) and they were so greasy and heavy! Are these lighter and fluffier? They really look like it in the picture! I think I need to try these… :)

  2. What is Stevioside powder and where does one find it? Is there a substitute?

  3. Yum! I may just have to try your gf version and sub out the eggs. Thanks for taking this on! I did a whole wheat version that was dairy & egg free a while back and we love them!

  4. Yay! I have milk and egg and peanut free down. But I really want to learn gluten-free. I try to cut most of it in my own diet, and I think it probably causes a lot of my son’s eczema problems. While I can avoid pancakes and muffins, he can’t. I better learn the substitute flours sooner than later! Glad I found you through MSM!

  5. What size is the can of pumpkin?

  6. I just posted a GF pumpkin cream cheese muffin recipe on my blog! The cooler weather must have us thinking of Fall! I’ll have to try this one too! :)

  7. How did you grease the paper cups? Did you use one of the sprays?

  8. We made these this week and they were a huge hit!!! We had to adapt the recipe a little for what we had on hand with a combo of brown rice four, tapioca starch, potato starch and coconut flour. I will be making these for breakfast often :) Thanks for sharing the recipe. Recipes like this prove that GF/DF can be so good!

  9. Do you have any idea how this would work with unsweetened baker’s chocolate? Would that be totally gross? I’m supposed to be on a wheat-free, dairy-free, sugar-free diet for a while.

  10. I made these but used raisins instead of chocolate chips- they were delicious! Even my non gluten free hubby liked them. They also made great pumpkin shaped mini muffins- ( i have a silicone pan) with a chocolate chip for the stem. Yumm. Also the stevia isnt neccessary if you dont have it- you dont even need to add extra sugar- thyere sweet enough already.

  11. what is difference between muffin and cupcake size? noticed you called them muffins and to put in muffin tins, but they are definitely cupcake(?) tins… confusing when making recipes on what size… bakers getting muffin/cupcake size confused or am I?

    • Hmmm. I always thought my pans were the standard size for muffins. I know there are also mini muffins and oversized (jumbo) muffins but these pans are what I would call regular size for muffins. Maybe I’m delusional? ;)

  12. Is this recipe on pinterest? I made it this week and froze half the batch.. yummy!!!! I have so many girlfriends who would love this.. let me know where I can pin it so they can see it :) Thanks!!

  13. What is the best way to freeze some of these?

    • Hi Mary! I would just individually wrap them in plastic wrap, then maybe put a bunch of them in a freezer bag.

  14. I love this recipe!!! And I also leave out the stevia powder – don’t need it at all…
    Just curious – if I were to do this in a loaf pan what do you think the temperature and baking time should change to???

    • Hi Jessica! By doing it in a loaf pan, you were thinking of making it into bread? I’ve never tried it that way and I’m not at all sure it would work out…seems like it would burn on the outside and you might have to change the recipe a bit. If you decide to give it a try and it works, come back and let us know what you did! Pumpkin bread…yummy!

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