These Pumpkin and Chocolate Chip Muffins (GF) are made using the Australian way, with pureed pumpkin and chocolate chips!

Over the last few weeks many people have asked about a gluten free recipes using pumpkins.

I think it is because in America many people are celebrating fall (or autumn here in Australia) and they do that by making Jack-o-Laterns, celebrating Halloween and enjoying in delicious pumpkin pies. ...(that just sounds so good! )

Anyway, in Australia, it is not easy to find 'canned pumpkin' or 'pumpkin pie filling'...actually it is really hard!

...which is very disappointing especially when pumpkin is so versatile in cooking!

I think it is because Australians think of pumpkins as a vegetable and would roast them in the oven, steam or boil them as a side vegetable for dinner or make pumpkin soup or potato and pumpkin bake.

 Pumpkins are quite popular and are often sold all year round. It is a different concept to think of them as dessert ingredient!  (but oh! so tempting 😃)

 Even though we can't buy pumpkin pie filling or canned pumpkin in Australia, we still make delicious pumpkin recipes including this one...

Gluten Free Pumpkin and Chocolate Chips Muffins (GF)!

...and I can tell you, you will want more than just one!!

How to make the 'Canned Pumpkin'!

So how do you make the pumpkin for the Australian Pumpkin and Chocolate Chip Muffins I hear you ask?... 😉

• Take ½ of a pumpkin ... I have used all types including Queensland Blue,  Kent and even Butternut pumpkins.
• Cut your pumpkin into chunks,  remove the seeds and place in a microwave bowl and cook for 5 to 7 mins or until the pumpkin is soft and 'mashable'.
• Then with a fork or a potato masher, mash the pumpkin.
• To make the muffins you need 1 cups worth of pumpkin puree.

It is that easy!! 😃

Ingredients for Australian Pumpkin and Chocolate Chip Muffins (GF)

• 1 cup of pumpkin puree (see above how to make the pumpkin puree)
• 2 eggs - whisked
• ¾ cup of chocolate bits
• 1 ¾ cup of gluten free self raising flour
• 1 teaspoon of cinnamon
• ½ teaspoon of nutmeg
• ½ teaspoon ground ginger
• 1 teaspoon of baking powder
• ¾ cup of caster sugar
• ½ salt
• 1 teaspoon of vanilla
• ½ cup of coconut oil - melted

Using coconut oil makes the muffins moist, soft and delicious!

How to make Australian Pumpkin and Chocolate Chip Muffins (GF)

• In a large bowl add in the baking powder, salt, cinnamon, nutmeg, ground ginger, sugar , chocolate bits
• In another bowl add in the melted coconut oil, pumpkin puree and mix then add in the 2 whisked eggs with the vanilla.
• Mix the pumpkin mixture into the egg mixture and stir to combine.
• Spoon into muffin tin and bake at 180ºC  for 20 mins or until a toothpick inserted into the centre, comes out clean.