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Gluten Free Pumpkin Chocolate Chip Muffins

COOK MODE
Course: Breads & Rolls
Diet: Gluten Free
Keyword: gluten-free
1st Gen Author: Janene Jensen

Ingredients

  • 2 eggs room temperature
  • ¼ cup unsweetened almond milk(can be any milk you prefer) room temperature
  • 1½ cups pumpkin puree
  • ½ cup pure maple syrup
  • ¼ cup refined coconut oil melted and cooled
  • 1 tsp vanilla extract
  • 3/4 cup oat flour or 1 cup rolled oats finely ground
  • 1 cup gluten free 1:1 flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp fine sea salt
  • 1¼ tsp cinnamon
  • 1¼ tsp pumpkin pie spice
  • ½ cup semisweet chocolate chips plus 2 Tbsp for tops of muffins

Instructions

  • Preheat oven to 350°
  • Line a 12 cup muffin pan with aluminum paper liners. set aside
  • In a large bowl, whisk together ¾ cup oat flour, gluten free flour, baking soda, baking powder, salt, and spices.
  • In a separate large bowl, mix together eggs, milk, pumpkin puree, maple syrup, coconut oil, and vanilla extract until smooth.
  • Add flour mixture to pumpkin puree mixture. Don't overmix. Add chocolate chips
  • Fill muffin tins about 3/4 way full, top with a few chocolate chips
  • Bake for 25-30 min.