Muffin Monday ~ Pumpkin and Mini Chocolate Chip! {Mega Giveaway!}

I know that I previously declared my pumpkin problem but it has been a pretty quiet ingredient here at Sweets of Style this winter. I’m not sure why as I’ve used it A LOT at home, but I still think that after more than 21 years in Australia, I still am conditioned to the USA seasons. It’s weird but as school goes back in the US, my thoughts turn to fall and to pumpkin recipes. It also kicks off the decline into “I’M HOMESICK) that generally culminates in a huge meltdown sometime between Thanksgiving and Christmas. (note: this year we are having a family holiday in sunny Noosa so that will ease the burden LOL)

These muffins are easy and delicious. Make them to share and you will be the home or workplace hero.

Pumpkin and Mini Chocolate Chip Muffins ~ (yields 10-12 standard size muffins)
1 & ½ cups gluten free self raising flour
1/4 tsp xanthan gum
½ cup sugar or sugar substitute like Natvia
2/3 cup pumpkin puree
2 eggs lightly beaten*
1/3 cup vanilla yogurt or Vanilla Breeze Almond milk
1 tsp cinnamon
1 cup mini chocolate chips

Preheat oven to 180° or 160° for a fan forced oven. Grease or line your chosen pans.

Combine ¾ cup chocolate chips with a Tbls of flour and mix well to keep the chips from sinking in the muffins.

pumpkin choc chip 3
Combine flour, xanthan and sugar in a large bowl.
Add the remaining ingredients, except the chocolate chips and mix until just combined. Add a touch of hot water if needed but consistency should be very dense.

pumpkin choc chip 1

pumpkin choc chip 2
Gently fold in the chocolate chips
Divide between the pans and sprinkle with extra mini chocolate chips.

pumpkin choc chip 4
Bake 20-25 or until a skewer comes out clean.

pumpkin choc chip 5

Serve warm and you will be a home or workplace hero!

pumpkin choc chip final

pumpkin choc chip cu final

Muffin Monday ~ Pumpkin and Mini Chocolate Chip! {Mega Giveaway!}
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Recipe type: Muffin
Author:
Prep time:
Cook time:
Total time:
Serves: 10-12
Ingredients
  • 1 & ½ cups gluten free self raising flour
  • ¼ tsp xanthan gum
  • ½ cup sugar or sugar substitute like Natvia
  • ⅔ cup pumpkin puree
  • 2 eggs lightly beaten*
  • ⅓ cup vanilla yogurt or Vanilla Breeze Almond milk
  • 1 tsp cinnamon
  • 1 cup mini chocolate chips
Instructions
  1. Preheat oven to 180° or 160° for a fan forced oven. Grease or line your chosen pans.
  2. Combine ¾ cup chocolate chips with a Tbls of flour and mix well to keep the chips from sinking in the muffins.
  3. Combine flour, xanthan and sugar in a large bowl.
  4. Add the remaining ingredients, except the chocolate chips and mix until just combined. Add a touch of hot water if needed but consistency should be very dense.
  5. Gently fold in the chocolate chips
  6. Divide between the pans and sprinkle with extra mini chocolate chips.
  7. Bake 20-25 or until a skewer comes out clean.
  8. Serve warm and you will be a home or workplace hero!

Happy Birthday Sweets of Style and thank you to my loyal followers!

How to Enter:
*There are 3 giveaways and will be chosen by random number generator in order of iPad Mini, Babycakes Cookbook, and SoS Favourites Package.

I have ONE SoS Favourites Package to giveaway to ONE lucky reader, ONE Babycakes NYC Cookbook to giveaway to ONE lucky reader, and ONE iPad Mini to giveaway to ONE lucky reader.

ipad mini

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The draw will take place on 15 September so get sharing and good luck!

Comments

  1. sandra Casey says:

    Shared on twitter and facebook, sounds yummy!

  2. heather says:

    i would love to win any of these

  3. Laura C. says:

    Like you on FB – Laura Parker Craig, Follow on Pinterest – Laura Craig, and shared your recent gluttened article on FB!