Ever since I made my basic gluten free muffin recipe, I’ve been brewing up this recipe for gluten free pumpkin chocolate chips muffins. I’m pretty sure it was through the blogging community that I learned of the pumpkin and chocolate combo and it is one I am surely in love with. These muffins turned out just the way I imagined, rich chocolate flavor and mildly sweet with a hint of pumpkin and cinnamon. If you don’t have cinnamon frosted pecans, just use regular pecans and add a good dash of cinnamon to the mix.
Gluten Free Pumpkin Chocolate Chip Muffins
makes 12 muffins
3 cups blanched almond flour (please note that the link I provided is the only brand I will use)
1/4 cup flax seed
1 cup cinnamon frosted pecans
1/2 cup chocolate chips
3 tbsp grapeseed oil
1 tbsp agave nectar
2 eggs, beaten (to make these muffins vegan, use 2 flax eggs)
1 cup roasted pumpkin, pureed (you can use canned pumpkin)
1 tsp baking soda
1/4 tsp salt
Preheat the oven to 325* and grease a muffin pan with grapeseed oil. In a large bowl, combine all of the dry ingredients and mix well. In another bowl, combine all of the wet ingredients and mix well. Stir the wet mixture into the dry and stir until combined. Since this recipe is gluten free, there is no need to worry too much about over mixing. Divide the batter into the 12 muffin cups and smooth out the top if you’d like, otherwise the muffins will be very lumpy and bumpy on top when finished. Bake the muffins for 30 to 35 minutes until they are golden brown and a pick inserted into the center comes out clean. Serve warm or freeze in zip top storage bags for a grab and go breakfast or snack later.
these muffins look SO good! I love pumpkin + chocolate. and those pecans just sound amazing on their own.
brandi´s last blog ..The Path to Now, Part 3
I love pumpkin + chocolate!! I think you are so right about the blogging community introducing me to that combo – in fact it prob got me started on pumpkin altogether!!! :) Happy humpday :)
That looks sooooo good. I think it would be dangerous to have those at home. :P
Diana´s last blog ..I <3 breakfast
Wow….I can’t believe I’ve never thought to try pumpkin and chocolate together?!
Those muffins look amazing!!
Holly´s last blog ..Break on Through to the Other Side
Those look so good! I love pumpkin and chocolate together!
Lindsay @ bananaandchocolate´s last blog ..Cookies For Breakfast!
These look great! Would it work as a loaf rather than muffins? Many thanks, Jamie
Ya know, Jamie, to be honest with you, I don’t know for sure. My guess is that it would work fine though you may need to cover the top with foil to prevent it from really browning too much. The almond flour does brown much darker than regular flour, probably because of the fat in it. If you try it, let me know!
You’re quite the baker! These sound divine. I could eat these for breakfast and not feel guilty because of how healthy they are! :)
Sophie´s last blog ..Gluten Free Pumpkin Pie
Ha! The funny part about that is before I gave up gluten, I was not a baker at all. Now, I’ve got to bake if I want that yummy baked goodness :)
these look fantastic. I adore both pumpkin and chocolate. I appreciate the reference for the almond flour…
Oh yum! These look really good. Thanks for adding in the VEGAN option :)