½cupchocolate chipsUse Enjoy Life if you want these to be dairy free.
Preheat the oven to 350º F.
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 ¾ to the top with the batter.
Bake for 25 minutes until done.
Remove from the oven and put the muffins onto a cooling rack.
I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your muffins grainy.
To make this recipe nut-free, omit the ½ cup of almond flour and substitute an additional ¼ cup gluten free flour blend.
If you want your muffins to have a domed style top, bake at 425º F for the first 5 minutes then reduce the temperature to 350º F.
These muffins will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
How to roast a pumpkin:
You can use canned pumpkin puree as I did, or you can roast your own pumpkin
Cut a pumpkin in half.
Scoop out the seeds and brush olive oil on the pumpkin flesh.
Roast the pumpkin skin side down in a baking pan at 375º F for 40 minutes until the pumpkin is soft.
To make your puree, you will want to scoop out the cooked pumpkin and add it to a blender. Add a little water so that your puree is very smooth. If the pumpkin puree is too thick, it will prevent these muffins from getting light and fluffy.