September 4, 2012

Pumpkin/Chocolate Chip Muffins - no white flour

Today is Back to School Day! I baked up some Pumpkin/Chocolate Chip Muffs for a snack to come home to for my girls . C1 had one later and C2 didn't really have at it, but maybe for breakfast or another time perhaps!?

I'm really trying to stay away from white flour in my baking/cooking. For my recipe I mix different grains. Give it a try and let me know what you think?

I don't think you will be disappointed :)

The delicious scoop:

Pumpkin/Chocolate Chip Muffins - approx. 18

3/4 cup butter/margarine  (appox. I do a 'plop' of Smart Balance :)
1/2 cup sugar 
1/4 cup honey 
1 Tbl vanilla 
1 tsp nutmeg 
2 tsp cinnamon 
1 15-oz  organic pumpkin 
2 eggs 
1/4 tsp salt 
1 tsp baking soda 
1 cup whole wheat flour 
1/2 cup oat flour 
1/4 cup quinoa flour
1/4 cup ground flax seed
1 cup dark chocolate chips 
Blend butter, sugar, honey, vanilla & spices in mixer. Add pumpkin, eggs, salt, baking soda, flours & flaxseed to mixer. Stir or mix in chocolate chips.

Bake 350ยบ for 40 minutes in paper-lined cupcake tins. Enjoy :)

Please use this recipe for personal use only. Thanks!


  1. Yum! Thanks for this great recipe. I’ve started a Gluten-Free Share Page on I would love it if you visited and shared this (and any of your other gluten-free recipes, experiences, and ideas). I hope to see you there.

  2. do you have to cook/roast pumpkin first ?

    1. Thank you for your comment. I apologize it wasn't clear. I just used a 15 oz can of canned organic pumpkin I purchase at the store. Thanks again for stopping by! :)

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