Gluten-Free Pumpkin Chocolate Chip Muffins
Ingredients
The batter
-
2
eggs
beaten eggs (or flax eggs for vegan)
-
1
cup
pumpkin puree
-
¼
cup
neutral-flavored oil (e.g., avocado oil)
-
¼
cup
unsweetened almond milk
The dry ingredients
-
1½
cups
gluten-free flour
-
½
cup
coconut sugar or white sugar
-
¾
teaspoon
baking powder
-
½
teaspoon
baking soda
-
1
teaspoon
pumpkin pie spice
-
¼
teaspoon
sea salt
-
¾
cup
chocolate chips (divided into ½ cup and ¼ cup)
For preparation
-
as needed
spray
nonstick cooking spray
Instructions
- Preheat the oven to 400°F and spray a muffin tin with nonstick cooking spray.
- In a medium bowl, mix the eggs (or flax eggs), pumpkin puree, oil, and almond milk until combined.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, pumpkin pie spice, salt, and ½ cup of chocolate chips.
- Pour the wet mixture into the dry mixture and stir until combined.
- Divide the batter into the muffin wells and top with the remaining ¼ cup of chocolate chips.
- Bake for 25 minutes and let cool for 10 minutes before removing from the tin.
- Serve warm or at room temperature.
Nutrition Facts (estimated)
Servings
12
Calories
220
Total fat
9.6g
Total carbohydrates
31.4g
Total protein
3.9g
Sodium
118.6mg
Cholesterol
31mg
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