Chocolate Chip Pumpkin Muffins. See Recipe Below

Ever since I was a kid I was crazy for pumpkin this and pumpkin that. From the moment I started really baking on my own I was adding pumpkin to every recipe I could think of starting with pancakes. As an adult my affinity for pumpkin has not really waned much. I even have my nephew hooked on pumpkin flavored things. Last year I shared several of my most favorite pumpkin recipes adapted for a gluten free diet. The chocolate chip pumpkin muffin recipe shared below is a slightly adapted version of the already shared gingerbread muffin recipe.

Although I love to watch Food Network in all of its glory I have my favorite cooks and chefs. In the past couple of years I have narrowed down my cooking shows to Dinners, Drive-Ins & Dives; Halloween Wars; and the baking championships. My other favorite cooking show is from across the pond, the BBC’s The Great British Bake-Off.

The reason why these shows call to me while others don’t is familiarity and comfortability. Like those TV shows, while I love cooking, baking and trying new recipes I also have my favorite recipes. This is the comfort food that I can make without really thinking about it. Since our Stinkerbell started eating solid foods, my gingerbread muffin recipe has become one of those items.

This year I hit a rough patch. At first I didn’t want to bake because of the exceptionally warm fall weather and then because of the forest fires in our area. Once the weather returned to normal (ish) and the fires were under-control my household was turned upside down with illness. My mom developed shingles and I had a bad sinus infection. My mom’s condition is certainly more serious and meant a lot of doctor visits to specialists.

In all the crazy scheduling and upheaval I needed some portable breakfast food that I wanted to eat on a daily basis. Not only did I need something quickly that I could grab but something that wouldn’t upset my stomach in the morning when I took my antibiotics.

My initial go to was my gingerbread muffins but my nephew and niece were visiting. While they both like pumpkin they don’t like raisins. However… they love chocolate! So I had this brilliant idea to change my go-to recipe with lessening some of the spices and adding milk chocolate chips. The change was a success! Since then I have made three batches of chocolate chip pumpkin muffins! This pumpkin muffin recipe has been a real life saver for me this past month.

These pumpkin muffins make a great breakfast item as well as a mid-day snack. Because this is a homemade item you can control how much spices and sugar goes into the batter. Play with the recipe to suite your taste buds and needs!

 

 

GF Chocolate Chip Pumpkin Muffins

 

Dry Ingredients

1 ½ cups Gluten Free Flour (this is a 1 to 1 ratio so regular flour can be substituted)

½ tsp of salt

½ tsp baking powder

1 teaspoon cinnamon*

½ teaspoons ginger*

½ teaspoon nutmeg*

½ teaspoon allspice*

½ teaspoon coriander*

¼ teaspoon clove*

 

Wet Ingredients

2 eggs

1 cup (packed) brown sugar

1 cup of pumpkin

1/3 cup of melted margarine

¼ cup of water (as needed) **

 

Other Ingredients

1 cup of milk chocolate chips (semi-sweet tends to leave a bitter aftertaste)

 

Preheat Oven 350°

Melt the margarine in a microwave safe container for 20 to 30 seconds and set aside.

Combine all the dry ingredients and stir until all the spices are evenly dispersed.

In a separate mixing bowl combine the eggs and brown sugar and blend using a hand mixer. Add in the pumpkin and melted margarine. Slowly add in the dry ingredients until thoroughly mixed together then fold in the optional ingredients.

Spray the muffin tins with Bakers Joy or use cupcake paper cups in the muffin tin to easily remove the cooked muffins. Use a ¼ measuring cup to fill each individual muffin tins 2/3 full. Bake for 20 to 25 minutes or until a toothpick once inserted into the center of a muffin comes out clean.

Makes 16 to 20 muffins

*If fresh pumpkin (rather then canned) is being used then you will want to increase spices according to your palate. Fresh pumpkin can often be a little bland and therefore additional spices are needed for a rich flavor.

** There is often more water in freshly cooked down pumpkin (if boiled and not roasted) then in the canned pumpkin. If fresh pumpkin (boiled) is being used then only 1/8 cup of water may be all that is needed.

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See Recipe Below

Anymore I am amazed when I get the chance to cook a meal when there is one toddler screaming and fussing at me. Today there were two toddlers trying to literally run circles around me as I was attempting to make breakfast. With three toddlers in my life I have found that toddlers tend to not care about that old adage about not biting the hand that feeds you. They will bite that hand and laugh while doing it. That is a side bar though…

As you will come to find out with any recipe I share there is also a story. For me cooking is about more then just about eating, it is about the story or memory behind the recipe. Today was no different.

My mom and dad had both my brother and I helping with cooking and baking since we showed an interest which was probably around the age of two. I started cooking whole meals on my own with just supervision when I was in the second grade because I very much wanted to earn a specific Brownie badge at the time. I believe that badge was earned by creating a full meal by solely using leftovers from the fridge.

After earning that badge all I wanted to do was cook and bake at every chance I got. My mom tried to be as patient teaching me as she could. What she found to be a good way to teach me the basics was by pulling out her Bisquick cookbook and have me follow the simple recipes and then try harder recipes and so on until I was using recipes from her Better Homes and Garden cookbook and even harder recipes from her Chinese cookbook.

Towards the end of the year I was in third grade, life had taken a turn for us and my dad was in the hospital more then he was out of it. Mom enjoyed having my help with the cooking as she was trying her best to keep the household together, visit my dad and raise two kids.

By the time I was in the fourth grade my dad was calling me the Bisquick and Microwave Queen. My dad was so proud that I could cook yummy cakes in the microwave and meals like chicken-n-dumplings with Bisquick. At this time my dad had to take a medical leave from work and my mom went back into the work force so I helped out a lot with dinner.

Fast forward 20+ years and I am still cooking with Bisquick. Most of the time I cook from scratch with flour but I always have a box of Bisquick on the shelf for when I need to make a quick meal. The good thing is that kids tend to like the quick and easy meals that can be made using Bisquick and the recipes are still some of the best for teaching kids the basics.

Now that I am observing a gluten free diet for a while, I am excited that Bisquick has been keeping up with the times and has a gluten free baking mix. I am still in the early days of this diet so I am sure I will try gluten free flour and adapting my favorite from scratch recipes at some point.

What has me so excited right now is that I can look at the recipes on the box of the GF Bisquick and compare it to the same recipes I am used to like biscuits and pancakes. What I have found is that in most recipes 1 1/3 cup of GF Bisquick equals 2 cups of regular Bisquick. That means I can easily adapt my regular Bisquick recipes with the GF Bisquick baking mix. And the best part… it still cooks up in much the same way regular Bisquick does. That means I know what the end product will taste like which is nice when you are unsure of how recipes will turn out because of a substitution.

The first recipe I adapted was a Sloppy Joe Corn Bread Bake that the kids in my house love. The adaptation of that recipe worked really well and is still a favorite even if it is gluten free.

This morning I woke up with Pumpkin Pancakes on my mind. One of my nephews is visiting and I have found that in recent weeks when he has visited that he prefers to have pancakes for breakfast. A new development is that he loves pumpkin flavored food as much as I do. He ate a lot of my pumpkin pudding last week and he keeps begging me to share my pumpkin flavored coffee. So I decided to combine his love of pancakes with his new love of all things pumpkin.

Since it’s the right time of year to share this yummy breakfast treat, I thought why not today! I hope you and your family enjoy this as much as my family does!

Gluten Free Pumpkin Pancakes

Pumpkin Pancake Ingredients

2 cups of Gluten Free Bisquick Mix

1 cup of pureed pumpkin (I use Libby’s)

¼ teaspoon ground coriander

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon ground clove

1 tablespoon cinnamon

1 tablespoon pumpkin pie spice

1 tablespoon granulated sugar

1 ½ cups of milk

2 eggs

 

Measure out the Bisquick into the mixing bowl. Add the pureed pumpkin, spices (I tend to be heavy handed with my spices so you will want to adapt for your palate) and milk into the bowl. Stir together. Add each egg one by one and mix. The batter should resemble a pudding consistency. If it is thicker then add 1 to 3 tablespoons of water to thin down the batter.

Heat your skillet. I tend to rinse my skillet before I put it on the stove. This is two-fold: I know there won’t be any debris like dust getting into my food and as I watch the water evaporating from the skillet I know when the skillet is ready and hot.

A lot of people use cooking spray or butter in their skillet when cooking pancakes. I tend to use spray butter. I don’t always like how cooking sprays flavor my pancakes and I don’t always have good portion control with melting butter in my skillet. Spray butter is the perfect in between.

Once my skillet is heated and I apply the spray butter, I use a ¼ cup measuring cup to portion out my pancake batter into the skillet. I can generally make for dollops in my pan. Pumpkin pancake batter is naturally thick so you will need to find a balance of knowing when is the right time to flip your pancake. With my skillet I generally do this at 45 seconds from when I dropped the batter into the pan as the pancakes don’t always bubble like regular batter.

These pancakes are naturally dense when cooked so I find that I only need two pancakes for a serving. Because the pancakes are so dense you can eat them with syrup, as is or even use the pancakes like bread and create a sandwich. One of my family’s favorite things to do is use a pumpkin cream cheese spread. Here is my pumpkin cream cheese recipe:

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Pumpkin Cream Cheese Spread Ingredients

1 8oz package of cream cheese

½ a can of pumpkin (approx. 7.5 ounces)

¼ teaspoon coriander

¼ teaspoon nutmeg

1 tablespoon cinnamon

1 teaspoon pumpkin pie spice

2 tablespoons of brown sugar
Cut the cream cheese into hunks as it is easier to cream with a mixer or food processor. Once the cream cheese is creamed add in the pureed pumpkin, spices (again I am heavy handed with my spices so do this to your palate) and brown sugar. Continue to mix until cream cheese is thoroughly dispersed and you can no longer see white hunks in the mixture.

Pumpkin cream cheese spread is a yummy addition to toast, muffins, and bagels as well as the filling inside of a pumpkin roll.