GF Pumpkin choc chip muffins

I have been enjoying experimenting with gluten-free flours lately. I remember when I went vegetarian and reading about how many vegetables there were compared to meats in our diet. So when people asked what did I eat, I felt like I had more to enjoy rather than less. In a similar way, gluten-free cooking has opened up a whole new world of flours for cooking.

Recently I have had great success with different flours in brownies, an apricot and cranberry cake and banana and coconut cupcakes. I particularly like the soy and buckwheat combination in the cupcakes and wanted to try this with ground walnuts. The strong nutty flavours of buckwheat and walnuts seemed destined to be paired together. I had planned to try this in the banana and coconut cupcakes with walnuts instead of quinoa. But I am easily distracted.

I was tempted by a favourite vegetable, pumpkin, and couldn’t resist experimenting. I added some spice, chocolate chips and molasses. It ended up tasting a little like gingerbread. The pumpkin didn't add a lot of obvious flavour but it did contribute moisture and sweetness. If I was to make it again I think I might reduce the tablespoon of molasses, which gave quite a strong taste. But overall, the muffins were a success. In fact, E was asking where they were once they were all eaten.

I feel lucky to be able to eat wheat flour, but also lucky to be introduced to so many alternative flavours and textures thanks to gluten-free family and friends. The only problem is finding enough space in my pantry.

I am sending these muffins to Shirley of Gluten Free Easily who is hosting this month’s Go Ahead Honey It’s Gluten-Free, an event founded by Naomi of Straight into Bed Cakefree and Dried. This month the theme is Make Me a Happy Camper. I don't go camping but I do love a picnic and muffins are always great to take along so I am sure these will be welcome. Update: The round up is now posted and I encourage you to read one of the most entertaining and creative round ups I have seen.

Pumpkin Choc Chip Muffins
Makes about 30 mini muffins

I cup soy flour
½ cup buckwheat flour
2 tsp baking powder
1 tsp cinnamon
½ tsp ginger
¼ tsp allspice
½ cup dark choc chips
½ cup ground walnuts

1 cup mashed pumpkin (approx 300g raw)
1 egg
⅔ cup raw sugar
½ cup buttermilk
1-3 tsp of molasses, to taste
1 tsp vanilla essence

Mix dry ingredients in a mixing bowl. Light whisk wet ingredients in a large jug. Pour the wet ingredients into dry ingredients and mix to combine. Spoon into greased or lined mini muffin tins. Bake at 180 C for about 20-30 minutes or until a skewer comes out cleanly. Cool on a wire tray.

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