Gluten-Free Pumpkin Muffins
Gluten-Free Pumpkin Muffins are moist, soft, and perfectly sweetened and spiced. Full with chocolate chunks because pumpkin with chocolate is a perfect match!
Ingredients
- 1/2 cup sunflower oil
- 3/4 cup brown sugar
- 2 eggs
- 3/4 cup pumpkin puree
- 1 1/2 cup brown rice flour
- 1 /2 cup corn starch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 cup milk
- 1 cup semisweet chocolate chunks or chips
Instructions
- Preheat oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
- Make a pumpkin puree and let it cool (this step is in case you don't use canned pumpkin puree). For a better result, cook the pumpkin in the oven.
- In a large bowl beat the oil with the sugar. Add the pumpkin puree and mix. Add the eggs one by one beating after each addition. Mix well.
- Add the brown rice flour, corn starch, salt, baking soda, baking powder, and spices, along with the milk, and mix until the ingredients are just combined.
- Add ½ cup of the chopped chocolate. If you want the muffins to be very chocolaty you can add more chocolate.
- Pour the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible. Topped with the remaining chocolate.
- Bake for 25 minutes. To know if it's ready insert a toothpick into the center of the muffin, it should come out clean, with no streaks of batter.
- Let cool before removing.
Notes
Store the muffins in an air-tight container at room temperature for up to 3 days or in the fridge for up to 5 days.