Makes 12 muffins
Gluten Free Pumpkin Chocolate Chip Muffins
- 2 cups (240 g)jovial No. 3 Gluten Free Pastry Flour (now called jovial Multi-Purpose Gluten Free Pastry Flour) or jovial No. 4 Whole Grain Gluten Free Pastry Flour (now called jovial Whole Grain Gluten Free Pastry Flour)
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ¼ teaspoon baking soda
- 8 tablespoons (113 g) unsalted butter, melted
- 3 tablespoons (45 g) jovial Reserve Blend Extra Virgin Olive Oil
- 1 cup (240 g) pumpkin puree
- ⅓ cup (80 g) buttermilk
- 2 tablespoons molasses
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 large eggs
- 1 cup (200 g) granulated sugar
- 1 cup (170 g) semi-sweet chocolate chips
- Preheat the oven to 425°F. Fill a muffin tin with 12 paper liners.
- In a large mixing bowl, sift together the flour, baking powder, salt, and baking soda.
- In a medium bowl, combine the melted butter, olive oil, pumpkin puree, buttermilk, molasses, cinnamon, and nutmeg.
- In the bowl of a standing mixer fitted with a wire whip attachment, beat the eggs until they are a smooth yellow color. Add the sugar and beat on medium-low speed for 1 minute, then on high for 4 minutes until the mixture forms thick ribbons.
- Fold the flour mixture into the eggs; using a circular motion to completely incorporate it into the batter. Gently stir the pumpkin mixture into the batter. (Be sure to scrape the sides and bottom of the bowl as you go.) Fold in the chocolate chips.
- Spoon the batter evenly into the cups, filling to the rim.
- Place the muffins in the oven and lower the temperature to 375°F. Bake for 18 to 20 minutes, until a toothpick, comes away clean when inserted in the center of the muffins.
- Let cool in the pan for 15 minutes then lift the muffins out and let cool completely. The muffins can be stored in an airtight container for up to 3 days.