It seems like this time of year is when I tend to bake more and what better thing to bake with than pumpkin right? Being gluten and dairy intolerant can make it difficult which is why I always get together with my friend Lisa who has mastered it. We have a ‘baking date’ which makes it a bit more fun.
Our last baking session we did gluten free hazelnut muffins, and this time we are doing gluten free pumpkin (btw, they are also dairy free!) Some people are chocolate lovers, and some like fruity combos so we decided to do both just in time forThanksgiving. I dare you to try to eat just one!
Gluten Free Chocolate Chip Pumpkin and Cranberry Pumpkin Muffins
What you will need:
- 3 cups pumpkin puree (instructions for homemade puree here)
- 2 eggs
- 1/3 cup honey
- 1 tsp. vanilla
- 4 cups almond flour
- 1/2 tsp. sea salt
- 1 tsp. cinnamon
- 1 tsp. ginger
- 1/2 tsp. cardamom
- 1/2 tsp. cloves
- 1/2 tsp. allspice
- 1/2 tsp. nutmeg
- 1 bag chocolate chips (we used Enjoy Life mega chunks, which are gluten and dairy free)
- 1 bag frozen cranberries
*use organic ingredients when possible
Preheat the oven to 375 degrees. Line muffin trays with large baking cups. In a large mixing bowl combine the dry ingredients with a fork.
Add the wet ingredients to the dry ingredients and mix well.
Separate the batter into two separate bowls. Add the chocolate chunks to one bowl and the cranberries to the other and gently combine.
Spoon the batter evenly in the muffin cups and bake at 375 degrees for 35 to 40 minutes, until the muffins are lightly brown on top.
**A couple of notes about cooking with almond flour: Keep an eye on the temperature and cooking time… not all ovens heat at the same rate, and almond flour can be fussy. The muffins will be very soft when you first remove them from the oven, but will firm up upon cooling.
Makes 32 to 36 muffins.
Recipe by Lisa Morgan, photos taken by me.
XO,
