Description
Gluten Free, Dairy Free
These gluten free chocolate chip pumpkin muffins are the perfect fall treat. They are so moist and fluffy, sweet but not too sweet, make a great dessert, but are also healthy enough to eat for breakfast! They are made with real pumpkin, gluten free flour, and coconut sugar making them healthier than your usual muffin.
Ingredients
Scale
- 1.5 cup gluten free all purpose flour
- 1 cup pumpkin puree
- 1/2 cup coconut sugar
- 1/4 cup brown sugar
- 3/4 cup melted coconut oil, slightly cooled
- 2 large eggs – room temperature
- 2 tsp pumpkin pie spice
- 1.5 tsp baking soda
- 1/2 tsp salt
- mini chocolate chips to taste
Instructions
- Preheat oven to 425F.
- In one bowl, combine the flour, baking soda, pumpkin pie spice, and salt. Whisk until combined.
- In a standing mixer (or another bowl if using a handheld mixer) combine your coconut sugar and brown sugar, stir on medium speed to combine.
- Add your pumpkin, once combined, add your eggs, and then your coconut oil. Make sure the coconut oil is not too hot that it starts cooking the eggs.
- Once everything is combined, add your dry ingredients to your wet. Mix on medium/low speed just until combined and you can’t see flour anymore (you don’t want to over mix muffins!).
- Fold in your chocolate chips.
- Line or grease your muffin pan and then pour an equal amount of batter into each cup, about 3/4 full. You can top with additional chocolate chips if you want.
- Bake for 10 minutes, and then without opening the oven, turn temperature down to 375F and cook for an additional 10-15 minutes, until tops start to brown and muffins are firm to the touch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin