Thursday, October 09, 2008

Gluten/Dairy/Soy Free Pumpkin Chocolate Chip Cupcakes

These were absolutely scrumptious!
So, last week was Valerie's b-day, and of course the privilege of providing the office with a refreshment was bestowed upon me (since no one else really wants to touch that with a ten-foot pole). So, the night before, I came home from work, frantic about finding an amazing recipe...and worrying because I didn't have any fave recipes coming to mind that I could recreate and share. So I was stuck starting from scratch.
Can I just say how much I love Collette! Seriously! You rock! And saved my butt! We at the office had been talking a few days prior to this event, and Valerie had mentioned how she loved pumpkin cookies.
So I did a search of the gluten free forum recipes for pumpkin, and found quite a few recipes. Except then I got to thinking about the fact that most cookies call for butter, no exceptions, and I wasn't really in the mood to be creative, and hope that butterless cookies would turn out perfect.
Enter Collette! I stumbled across her recipe for a pumpkin cake with a rum/maple glaze. Perfect, right? Except for the fact that I had no rum or maple...nor did I think the rum part would go down with the folks at work.
So I improvised a little. Omit the glaze, and add a bunch of delectable Enjoy Life chocolate chips! Definitely perfect! They all asked for seconds!
Pumpkin Chocolate Chip Cupcakes
adapted from recipe here.

2 c gluten free flour (I used 1 c white rice, 1/2 c tapioca, and 1/2 c sorghum)
1 tsp xanthan gum
1 tsp baking soda
3 tsp baking powder
pinch salt
1 c sugar
1/2 cup olive oil
1 tsp vanilla extract
1 c pumpkin pie puree (I used the kind with spices already in it)
3 eggs
2/3 c chocolate chips

Preheat oven to 350F. Line cupcake tins.
In a medium bowl, mix together flour, xanthan gum, baking soda, baking powder, and salt. In a separate bowl, mix together sugar, oil, vanilla, pumpkin, and eggs. Add dry ingredients to wet ones, mix well. Add chocolate chips.
Pour batter into cupcake tins (I filled them about 2/3 full), and bake for about 20 minutes. In my oven, this was perfect timing. Cupcakes do have a little spring in them when pushed on.
Let cool, then serve.
These totally rock when fresh from the oven as well! If you don't want to wait to enjoy them!


bakingbarb said...

I too make pumpkin chocolate chip muffins gluten free and quite frankly LOVE THEM. lol
Is there anything bad with the words pumpkin and chocolate chip in it!

Steph said...

I don't think so :)