Back to GUDORF.Net
Back to Celiac Links

Dot’s  Pumpkin/Chocolate Chip Mini Muffins

Thanks Dot!

2 eggs

1 cup sugar

1 cup canned pumpkin

½ to ¾ cup oil (recipe called for ¾ cup, dot said she used ½ cup, I used slightly more than ½ cup)

1 ½ cup Pamela’s Baking and Pancake Mix**

½ tsp cinnamon

1 cup chocolate chips

Whisk flour and cinnamon together. Beat eggs, oil pumpkin, and sugar until smooth.  Add dry ingredients to wet ingredients just until incorporated.  Fold in chocolate chips.

 Pour into greased mini muffin tins (about 1 TBSP each).  Bake at 350 degrees for 10-13 minutes or until tests done with toothpick.  Let stand in tins for 10 minutes, then turn out to cool completely.

 **There are other types of flour blends (3-4 types of gluten free flours combined) that can be used, but using the mix is just easier.  Call me if you’d rather use a homemade flour blend and I’ll read you the ingredients)