Gluten-Free Pumpkin Chocolate Chip Muffins

  1. 2 eggs
  2. 1 cup sugar
  3. 1 cup pure pumpkin puree
  4. 3/4 cup coconut oil, melted
  5. 1 1/2 cups gluten-free flour blend (I use Better Batter Gluten-Free Flour)*
  6. 1 teaspoon baking soda
  7. 1 teaspoon baking powder
  8. 1/2 teaspoon cinnamon
  9. 1/2 teaspoon salt
  10. 3/4 cup dairy-free chocolate chips (I used Nestle Simply Delicious Morsels)


  1. Preheat oven to 400°. Prepare 12-cup muffin pan by lightly spraying cups or line with cupcake liners and lightly spray with oil.
  2. Use either a stand mixer or a hand mixer and a large bowl to mix together the eggs, sugar, pumpkin puree, and melted coconut oil.
  3. Next you’ll use a small bowl and whisk together the flour, baking soda, baking powder, cinnamon, and salt.
  4. Add the dry mix to the pumpkin mixture and blend until well combined. Stir in the chocolate chips.
  5. Fill the muffin cups 3/4 full with the batter.
  6. Bake for 18 minutes. Check for doneness with a toothpick.
  7. Place muffin pan on a wire rack to cool for 10 minutes before removing muffins. Place muffins on wire rack to completely cool.

For more detail mamashire

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