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Gluten-Free Pumpkin Chocolate Chip Muffins

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Ingredients

  • 1 ¾ cup Gluten Free Bob’s Red Mill All Purpose Baking Flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • 1/2 tsp xanthan gum
  • 1/2 tsp salt
  • 1 cup pumpkin puree
  • 1/2 cup soy milk
  • 1/2 cup coconut oil melted
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 3/4 cup chocolate chip plus sprinkled on top

Instructions

  • In a large bowl, combine the gluten-free flour, sugar, baking powder, cinnamon, pumpkin pie spice, xanthan gum, and salt.
  • In another bowl, combine the pumpkin puree, soy milk, melted coconut oil, maple syrup, and vanilla.
  • Gently pour the wet ingredients over the dry ingredients and use a spatula to mix them together. Be careful not to overmix, as this will prevent your muffins from being fluffy.
  • Fold in the chocolate chips.
  • Preheat the oven to 190°C (375°F) and allow the batter to rest as the oven heats up.
  • Transfer the batter into a 12-cup muffin tin and bake for 22 minutes.
  • Allow to cool before serving.