Pumpkin Muffin Challenge

I have a number of clients and friends who have children that have either a gluten sensitivity or full-blown Celiac disease.  Recently, I had to make some pumpkin muffins for my son’s class, and since his good friend in class has Celiac, I wanted to make them gluten-free.

Years ago, making gluten-free baked goods was onerous.  Many ingredients now readily available at your local grocer were only found by mail order or a food coop.  But a quick peruse through Whole Foods’ baking section, and I had to actually choose which brand of gluten-free all-purpose flour to buy!  Things have definitely come a long way…

I chose Arrowhead Mills Gluten Free All Purpose Baking Mix for this recipe.  Then I made a second batch of muffins using white whole wheat flour (King Arthur).  As you can see from the picture below, the difference between the two recipes wasn’t all that much! (The only other ingredient changed in the gluten-free was the use of nut/gluten/dairy-free mini chocolate chips (made by Enjoy Life).

Can you tell them apart? White whole wheat flour used on LEFT, Gluten-free on RIGHT. Only difference is the GF generally don’t smooth out as nicely in the muffin tin – look just like they do when you put the batter in. Very little (if any) difference in great flavor!

My mom sent me this recipe last year and I have no idea where she got it but they are perfectly moist and flavorful!  Adding the white whole wheat flour or gluten-free flour bumps up the fiber over refined white flour – so make sure you make the switch.

Pumpkin Muffins

Makes 48 mini muffins or 24 large muffins

All below ingredients can be put into 1 bowl (less clean up – hooray!)

Ingredients and Instructions:

Preheat oven to 350 Degrees Farenheit

Mix together the following ingredients:

1-3/4 cup King Arthur White Whole Wheat Flour

1 tsp. baking soda

½ tsp. Cinnamon

¼ tsp. Salt

Make a hole/well in the middle and add:

2 eggs (or 4 egg whites), slightly beaten

1 cup sugar

½ cup light brown sugar

½ cup Canola or Grapeseed oil

Beat (I used a wire whisk) until blended

Add 2 cups (1 17 oz can) canned pumpkin (not pumpkin pie mix), then stir in:

½ cup walnuts or pecans (optional, I did not add)

1 cup semi-sweet chocolate chips

Don’t forget to spray your muffin tins with a bit of cooking spray first.  Then bake 15-20 min for minis (25-27 min for regular size).

Remove from muffin pan immediately and let cool on a wire rack.  Enjoy!

 

 

 

 

 

 

 

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