Gluten-free baking experiment part 2: chocolate chip pumpkin muffins
Ok I am finally switching it up and putting out a non-walnut recipe. This is actually a double experiment because in addition to being gluten-free, this is one of my first attempts at a sweet application of the pumpkin seed butter. It has a bit of a savory flavor on its own, so I’ve mostly used it in savory dishes, but I wanted to see how it would perform in a more traditional sweet muffin.
The verdict: it’s good! The savory note of the pumpkin seed butter doesn’t detract from the overall sweet muffin experience. I followed the gluten-free baking advice of doubling the baking powder to get a better rise, but the tops still came out rather flat. Next time I’ll try to be more patient and let the batter sit for a few minutes before baking. The texture is great, though. Muffins aren’t supposed to have much gluten in them anyway, and the chestnut flour delivers the classic muffin experience.
As is the case with the photo of the pumpkin seed butter on the product page, the photo does not really capture the green tint of the muffins. They’re a lot closer to brown than the straight seed butter, but they’re still a bit green. I think it’s fun.
This also is not a vegan recipe this time. I have eggs on hand and I don’t have an egg substitute on hand, so I used the eggs.
This recipe is adapted from the Joy of Cooking basic muffin recipe.
Ingredients
2 c chestnut flour (250 g)
2 tbsp baking powder
1 tsp kosher salt
1/2 c sugar
1 c soy milk
2 eggs
1/2 c chocolate chips
Directions
Sift the chestnut flour and whisk together with baking power and salt. In a separate bowl, mix together sugar, milk, pumpkin seed butter, and eggs until well combined. I sued a hand mixer for this. Stir in the chocolate chips, then mix with the dry ingredients until just combined. Fill your muffin tray and learn from my mistakes by letting the batter rest for a few minutes. Bake at 400°F for 22 minutes or until a toothpick comes out clean.