Sometimes when you’re baking pumpkin desserts, you just happen to have a bit of pumpkin puree left over. You can combine it with bananas in muffins. It won’t have a very strong flavor compared to the bananas, but you can add some cinnamon to spice up the muffins.
Banana Pumpkin Chocolate Chip Muffins
Inspired by All Recipes
Yield: 12 muffins
- 1 1/2 cups gluten-free flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large, ripe bananas
- 1/2 cup pumpkin puree
- 3/4 cup sugar
- 1 egg
- 1/3 cup butter, melted
- 1/2 cup chocolate chips (optional)
- 1 teaspoon cinnamon (optional)
- Preheat oven to 350ºF. Line a muffin pan with liners.
- Mix together sugar, egg, and butter in a large mixing bowl.
- Mash the bananas into the mixture.
- Stir in pumpkin puree.
- Stir in baking powder, baking soda, salt, and cinnamon (if using).
- Stir in flour.
- Stir in chocolate chips, if desired.
- Scoop into muffin pans and bake for 27 minutes.
This is one of those wonderful recipes that taste just as delicious whether gluten free or not. The cakes have an intense chocolate flavor and are warm and gooey inside. They’re so rich that you have to pair them with ice cream or whipped cream.
Gooey Chocolate Cakes
Adapted from Dorie Greenspan’s Baking: From My Home to Yours
Yield: 6 cakes
- 1/3 cup gluten-free OR all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 5 ounces bittersweet chocolate (4 ounces coarsely chopped, 1 ounce very finely chopped)
- 8 tablespoons unsalted butter, cut into 8 pieces
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 6 tablespoons sugar
- Ice cream or whipped cream, for serving
- Center a rack in the oven and preheat to 400ºF. Generously butter (or spray – it’s easier) 6 cups of a regular-size muffin pan, preferably a disposable aluminum foil pan, dust the insides with flour, and tap out the excess. Put the muffin pan on a baking sheet.
- Sift the flour, cocoa, and salt together.
- Set a heatproof bowl over a saucepan of gently simmering water, put the coarsely chopped chocolate and the butter in the bowl, and stir occasionally over the simmering water just until they are melted – you don’t want them to get so hot that the butter separates. Remove the bowl from the pan of water. (Alternatively, you can very carefully heat the chocolate and butter directly in a small non-stick pot over very low heat, stirring constantly.)
- In a large bowl, whisk eggs and yolk until homogenous.
- Add sugar and whisk until well blended, about 2 minutes.
- Add dry ingredients and, still using the whisk, stir (don’t beat) them into the eggs.
- Little by little, and using a light hand, stir in the melted chocolate and butter.
- Divide the batter evenly among the muffin cups and sprinkle the finely chopped chocolate over the batter.
- Bake the cakes for 13 minutes if gluten free, OR 12-13 minutes if not. Transfer them, still on the baking sheet, to a rack to cool for 3 minutes. (There is no way to test that these cakes are properly baked, because the inside remains liquid.)
- Line a cutting board with a silicone baking mat or parchment or wax paper, and, after the 3-minute rest, unmold the cakes onto the board. Use a wide metal spatual to lift the cakes onto dessert plates. Serve immediately with ice cream or whipped cream.
- Store leftover cakes in an airtight container at room temperature. The next day, warm in the microwave for about 15 seconds to restore the gooeyness.
I decided to experiment with xanthan gum, and I discovered that it does do wonders for structural integrity – these chocolate chip cookies were actually lightly domed! However, they would still taste fine without it, so I consider it optional. Pair these cookies with ice cream if you feel really decadent.
Big Fat Chocolate Chip Cookies
Adapted from All Recipes
Yield: 40 cookies
- 2 cups gluten-free flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum (optional)
- 3/4 cup unsalted butter, melted
- 3/4 cup white OR brown sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 2 cups semisweet chocolate chips
- Preheat oven to 325ºF. Grease cookie sheets or line with parchment paper or aluminum foil.
- In a mixing bowl, beat together the melted butter and sugar until creamy.
- Beat in vanilla and eggs until light and creamy.
- Beat in baking soda, salt, and xanthan gum if using.
- Mix in flour.
- Stir in chocolate chips by hand using a wooden spoon.
- Drop cookie dough 1 tablespoon at a time onto the prepared cookie sheets. Cookies should be 2-3 inches apart.
- Bake for 15-17 minutes, or until the edges are lightly toasted and tops are golden.
- Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.