Allergen-Free Pumpkin Chocolate Chip Muffins

Tuesday, September 23, 2008

Allergen-Free Pumpkin Chocolate Chip Muffins
(Adapted From Pamela J. Compart and Dano Laake)

3 ½ Cups Gluten Free Flour Blend – Bobs Red Mill
½ Teaspoon Xanthan Gum
3 Cups Raw Turbinado Cane Sugar
2 Teaspoons Cinnamon
1 ½ teaspoons Salt
2 Teaspoons Baking Soda
1 Cup Canola Oil
2/3 Cup Water
1 Teaspoon Vanilla
1 Can (15 oz) Organic Pumpkin Puree
2 Eggs Beaten
10 Ounces Gluten-Free, Dairy-Free Mini Semisweet Chocolate Chips (Enjoy Life Foods Brand)

Preheat oven to 350 degrees. Combine flour blend, xanthan gum, sugar, cinnamon, nutmeg, salt, and baking soda in a large bowl. In a separate bowl, combine oil, water, vanilla, pumpkin and eggs. Combine the dry and wet mixtures thoroughly. Add the chocolate chips, if using.

Divide the batter equally among three 8x4 inch loaf pans, or two 12-compartment muffin pans that have been sprayed with nonstick spay, or in mini muffin pans or a combination of any of them. Bake loaves for 40-45 minutes or until when toothpick inserted in center comes out clean. Bake muffins for 30-40 minutes or until when toothpick inserted in center comes out clean, the loaves/muffins are done. Cool completely before cutting and serving.

Makes 3 loaves or 24 muffins or 48 mini muffins
Freezes wonderfully!