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Home » Recipes » Wheat Free Pumpkin Chocolate Chip Muffin
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Wheat Free Pumpkin Chocolate Chip Muffin

At our Bakery, there have been many requests for an item free of starch and bean flours, so here it is! The mixture of brown rice flour and hazelnut meal makes for a satisfying flavor and appealing texture.

Directions

Step 1

Mix dry ingredients in a medium sized bowl and set aside.

Step 2

Combine egg, oil, vanilla, pumpkin and evaporated cane juice with a whisk. Mix in dry ingredients with a spatula, alternately with the milk. Fold in chocolate chips.

Step 3

Using a flat muffin scoop, portion out into 12 lined and greased muffin cups. These portions will be heaping, so divide accordingly.

Step 4

Bake double paned with a sheet tray underneath at 375°F for 25 minutes. Muffins will brown but will stay soft when done.

Notes

Vegan option: use a flaxseed mixture to replace the eggs and substitute rice milk for the whole milk.
Wheat Free Pumpkin Chocolate Chip Muffin

Servings: 12

Rating

*****

Products Used in this Recipe

Gluten Free
Brown Rice Flour

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Gluten Free
Hazelnut Flour/Meal

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Baking Aids
Baking Powder

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Baking Aids
Sea Salt

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Baking Aids
Cane Sugar

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*****

1 Review

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*****
Shirley April 25, 2014
Made these with rice milk. They were excellent. The recipe should emphasize that these should be made in a large-size muffin pan. I had quite a bit of dough left over, so I made a small bread.

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