Gluten-Free Pumpkin Chocolate Chip Muffins
Ingredients
Dry Ingredients
-
1¼
cups
gluten-free all-purpose flour
-
2
tsp
pumpkin pie spice
-
1
tsp
baking soda
-
½
tsp
salt
Wet Ingredients
-
1
cup
pumpkin puree
-
½
cup
organic brown sugar
-
2
whole
eggs
-
¼
cup
oil (such as olive oil or avocado oil)
-
2
Tbsp
organic maple syrup
-
1
tsp
pure vanilla extract
Add-ins
-
½
cup
chocolate chips
-
⅓
cup
chopped pecans
Instructions
- Combine the dry ingredients in a bowl.
- In another bowl, mix the wet ingredients until well combined.
- Stir the wet ingredients into the dry ingredients until just moistened.
- Fold in chocolate chips and pecans.
- Fill muffin wells ½ to ¾ full.
- Bake at 375°F for 17-21 minutes until a toothpick comes out clean.
- Cool for 10 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
215
Total fat
11g
Total carbohydrates
30g
Total protein
3g
Sodium
220mg
Cholesterol
mg
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