Pumpkin Chocolate Chip Pancake Muffins
Fall is definitely in the air, and who doesn’t love pumpkin?! Well…except maybe my mom…though she did say that she liked these and they “weren’t too pumpkin-y”. I’m in the process of converting her to going gluten free so every chance I get, I try to entice her with something deliciously gluten free. I think she’s convinced, mostly, except when someone brings a cake around. Damn the cake! lol
Anyhow, this is a recipe that I’ve been making and changing for the last couple of years for my girls as breakfast pancakes. I always end up cutting them up for them, so I decided to save myself some time and just make them into muffins. It’s worked out very well.
- 1 1/3 Cup Brown Rice Flour
- 2/3 Cup Tapioca Starch
- 4 tsp. Baking Powder
- 1/2 tsp. Sea Salt
- 4 Whole Eggs,
- 2/3 Cup Pumpkin Puree
- 2/3 Cup Whole Milk
- 1/4 to 1/2 Cup Mini Chocolate Chips
*Note that I do not put any additional sweeteners in this recipe as the chocolate chips sweeten it enough for my girls, but you could add a little maple syrup or coconut sugar to the recipe if you feel they need to be sweetened, or pour a little maple syrup on them when serving.
- In a large bowl mix together brown rice flour, tapioca starch, baking powder, and salt.
- In a separate bowl combine eggs, milk and pumpkin puree.
- Add wet ingredients to dry and mix until lumps are gone.
- Sprinkle a few chocolate chips into the bottom of the greased mini muffin tin or into a lined muffin tin, then add batter until about 3/4 full. Alternatively you can just blend the chocolate chips into the batter and pour into the tins.
- Sprinkle a few chocolate chips on top and bake at 350 degrees for 8-10 min.
This recipe makes about 47-48 mini muffins. They freeze really well, and can be kept for a couple of months.