These gluten-free muffins turn out surprisingly similar to regular muffins. If you fill the tins to the brim with batter, they even puff up to the level you’d expect from muffins with normal flour.
The original recipe is here:
Pumpkin Chocolate Chip Muffins
Adapted from allrecipes.com
Makes 24 muffins
1 1/2 cups sugar
1 (15-oz) can pumpkin
1 1/2 cups vegetable oil
3 cups gluten-free flour OR all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
2 cups semisweet chocolate chips
- Preheat oven to 400ºF. Line muffin pans with baking cups.
- Beat eggs together with sugar, pumpkin, and oil.
- Beat in baking soda, baking powder, cinnamon, and salt.
- Beat in flour.
- Stir in chocolate chips.
- Spoon batter into the muffin pans and bake for 20 minutes if gluten free OR 15-20 minutes if not.