I think I’m finally getting used to my oven! After The Great German Chocolate Cake Saga of 2014, my oven and I had a serious talk about what we needed from each other. I needed him to calm down and not overcook everything. He needed me to get some new bakeware. So I did (Hayneedle sent over this set, which is brilliant if your oven is a little smaller like mine — all of the pans actually fit inside!). After we came to terms with each other, we celebrated with muffins.
I don’t usually do gluten free, but we were having a family shindig and there are quite a few peeps on my dad’s side who don’t do the ol’ gluten. So I was pumped to find a very simple recipe that’d be perfect for fall, and put my own twist on it. Here she is.
Ingredients
- 1 box Glutino gluten free muffin mix
- 1 cup pumpkin puree
- 1/2 cup vanilla almond milk
- 3 eggs
- 1/2 cup semi-sweet chocolate chips
- 1 tsp pumpkin pie spice
Here’s the beauty of this recipe: put all of the ingredients in a bowl. Mix it up. There. It’s ready to bake. Gah! I love simplicity.
Pop some paper muffin cups in your muffin pan and fill each cup about 3/4 of the way full. Bake at 375 for about 15 minutes (my oven runs a bit hot, so it might take a couple of minutes more for you!).
Like I said, I’m definitely not the authority on gluten free baking but if I didn’t know any better I’d say these had gluten galore. They’re the perfect consistency, just the right amount of sweet, and they taste like fall. I’d make ’em again in a heartbeat. Anybody out there gluten free? What are your favorite go-to baking tricks? xoxo
