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. Photo courtesy of Vitacost.com.

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Votes: 13
Rating: 3.62
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Servings 12people
Submitted By Bob's Red Mill Bakery
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 13
Rating: 3.62
You:
Rate this recipe!
Servings 12people
Submitted By Bob's Red Mill Bakery
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Mix dry ingredients in a medium sized bowl and set aside.
  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.
  3. Using a flat muffin scoop, portion out into 12 lined and greased muffin cups. These portions will be heaping, so divide accordingly.
  4. Bake double paned with a sheet tray underneath at 375°F for 25 minutes. Muffins will brown but will stay soft when done.
Recipe Notes

Vegan option: use a flaxseed mixture to replace the eggs and substitute rice milk for the whole milk.

Products Used in this Recipe
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