I remember when I was a little girl making these muffins with my mom and sisters. This was probably one of the first recipes I learned to make by myself.
We had many buckets of hard white wheat that we kept in our basement as food storage and that is what we used for our flour. My sisters and I would always try and get someone else to grind the flour, leave just a little bit in our flour bin so that the next person would have to do it. Grinding flour is worth these muffins.
Of course, now I don’t eat wheat (and neither does most of my family.) This is the same recipe that my mom always made with us, just with gluten-free flour instead of wheat. I also added a little xantham gum to help with texture. My sisters and I always made them with the chocolate chips, but sometimes my mom made them with raisins(Blegh!) If you like raisins you could use them instead. You could also sprinkle the tops with a little brown sugar and spices, which I did with some of them (I ran out of chocolate chips,) but I still like them best with chocolate chips. It reminds me of playing outside in the crisp fall leaves when I was a little girl. Sometimes I miss that, mostly because there aren’t as many trees here in NM.
- 2/3 c. brown sugar
- 2 c. GF flour (I used 1 c. garbonzo bean flour, 3/4 c. cornstarch, and 1/4 c. tapioca flour, another good combination is 1 c. rice flour, 1/2 c. tapioca starch, and 1/2 c. potato starch)
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp salt
- 1 tsp. xantham gum
- 1 tsp cinnamon
- 3/4 tsp. nutmeg
- 1/2 tsp. ginger
- 1 egg
- 1/3 c. melted butter or vegetable oil
- 3/4 c. milk
- 3/4 c. canned pumpkin
- 1/2 c. chocolate chips(optional)
- Brown sugar and extra cinnamon and nutmeg for sprinkling on the muffins(optional)
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