Gluten free autumn muffin recipe
One of the real pleasures of fall is bringing back the comfort food we had put aside during the summer. It's good for the soul!
This week we present you our gluten-free autumn muffin recipe that will go wonderfully with your afternoon coffee or tea or make you the perfect breakfast on the go.
Makes 18 muffins | Prep time : 15 minutes | Cook time : 30 minutes
Ingredients to prepare the gluten-free autumn muffin recipe
- 2 1/2 gluten-free all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground clove
- 1/4 tsp salt
- 2 large eggs
- 1 cup cane sugar
- 1/3 cup mild olive oil
- 2 cups pumpkin puree
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup pecans, chopped
Steps to prepare the gluten-free autumn muffin recipe
Preheat the oven to 350°F.
In a bowl, combine the flour, baking powder, baking soda, spices and salt.
In another bowl, beat the eggs with an electric mixer. Gradually add the sugar, continuing to beat until the mixture is frothy and creamy. Add oil and pumpkin purée and beat again.
Add the dry mixture to the liquid mixture and beat until smooth. With a wooden spoon, stir in the chocolate chips and pecans. Divide the batter into 18 non-stick or greased muffin tins.
Bake on the middle rack, about 30 minutes, until a toothpick inserted in the middle comes out clean.
Remove from the oven and let cool on a wire rack.
Recipe by Cuisine L’Angélique
