25 January 2013

gluten free chocolate pumpkin muffins~

Not to be confused with pumpkin chocolate chip muffins, but you could totally add chocolate chips if you wanted.

We loved these.  The hint of unsweet chocolate was the perfect balance with the pumpkin.  If you like super-sweet desserts, you may want to add more sugar.  But these were sooo good.

In in the interest of full disclosure, this is loosely the Pamela's Pumpkin Loaf Cake recipe muffin-ized.
And with chocolate added.   :)

* 12 T melted butter (I use half butter, half coconut oil)
* 6 large eggs
* 4c. Pamela's mix
* 1 T cinnamon
* 3c. canned pumpkin
* 1/4c. cocoa
* slightly less than 2c. sugar, rapadura, whatever floats your boat
* 1 1/2 tsp salt
* 1 1/2 tsp ginger
* dash or two of nutmeg

* Grease muffin tins or liners if needed.
* Preheat oven to 350
* Beat together butter, coconut oil, sugar, egg, cocoa, and pumpkin.
* Add remaining ingredients and mix completely
* Scoop into muffins tins.
* Bake for approximately 30 minutes or so.
Actually I can't remember exactly how long, so just watch them.   :)

Makes enough to feed us with leftovers.  That would be two parents who sneak them whenever possible, a 14 year old who loves baked sweets, a boy who has grown two shoe sizes in the last 2 months, and six other muffin lovers, baby included.

Happy Baking!

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2012 November

2012 November