Gluten Free Pumpkin Chocolate Chip Muffins
From Hillary Bucs, Associate Professor of Theatre
This is a recipe for gluten-free pumpkin, chocolate chip muffins. This recipe, from the website "Mama, Knows Gluten-Free", is one that I made constantly during the quarantine. Family members and friends have requested this recipe. I have made these so often, I don't need the recipe and make my own adaptations. This recipe calls for a half cup of maple syrup, so I would purchase a quart of maple syrup from the Northampton farmers market because I love supporting our local farmers.What You'll Need:
- 2 cups of almond flour
- 1/2 cup of almond meal
- 1/2 tsp of gluten-free baking powder.
- 1/2 cup pure (local!!) maple syrup.
- 2 eggs
- 1 tsp of vanilla extract
- 2 tsp of pumpkin pie spice
- 1/4 tsp of salt
- 1 tsp of cinnamon
- 1/2 cup of Enjoy Life dark chocolate morsels
- 1/2 cup of canned pumpkin.
Preheat oven to 350.
In a large bowl add the eggs, pumpkin, pure vanilla extract, and maple syrup and stir together.
Add the almond flour, almond meal, baking soda and baking powder, pumpkin pie spice, cinnamon, and chocolate chips to the pumpkin mixture. Mix until fully combined.
Scoop batter into a lined muffin pan with an ice cream scoop. Bake 25 minutes, or less depending on your oven. You have to watch this carefully so you don't overcook.
Hillary Bucs is an Associate Professor of Theatre at Western New England University where she teaches playwriting, acting, and improvisational comedy. Professor Bucs is also the advisor for The Stageless Players and Improv on the Rocks. Hillary was named the recipient of the 2021 Excellence in Teaching Award at Western New England University.