Gluten Free Easy Pumpkin Chocolate Chip Muffins
Light and fluffy gluten free pumpkin chocolate chip muffins
- 1 cup pumpkin puree
- 2 cups gluten free flour blend
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- dash salt
- 1 teaspoon cinnamon
- 3/4 cup brown sugar
- 1/2 cup vanilla yogurt
- 2 large eggs
- 1/2 cup coconut oil melted
- 1 teaspoon Rodelle vanilla
- 1/4 cup water
- 1/2 cup chocolate chips Use Enjoy Life if you want these to be dairy free.
Preheat the oven to 350 degrees.
In a large mixing bowl, add all dry ingredients and whisk to blend.
In a medium bowl, add all wet ingredients and whisk to blend.
Pour the wet ingredients into the dry and mix gently. Do not over-mix this batter or they will not be as fluffy.
Put paper liners into a muffin tin. Fill each muffin paper 3/4 to the top with the batter.
Bake for 20-25 minutes until done.
Remove from the oven and put the muffins onto a cooling rack.
You can use canned pumpkin puree or roast a pumpkin for this recipe. I prefer a smoother non-lumpy muffin so I mostly use canned pumpkin puree.
Note, if your gluten free flour blend doesn't contain Xanthan Gum, add 1 teaspoon.
You can make this recipe nut-free by omitting the almond flour and adding 1/4 cup additional gluten free flour blend.
Serving: 1gCalories: 291kcalCarbohydrates: 36gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 4gCholesterol: 31mgSodium: 182mgFiber: 2gSugar: 17g