Pumpkin Chocolate Chip Muffins
Homemade muffins warm out of the oven are a popular treat in our house. I enjoy baking because it allows me to control exactly what goes into the muffins I make. You won’t find vegetable oil or refined white sugar on the ingredient list. These healthy gluten-free muffins came out moist and flavourful. My kids like to volunteer to be my taste testers and my youngest daughter gave them a thumbs up and asked, “Are these really healthy?!” Yes, gluten-free and healthy can taste delicious!
- 1/2 cup coconut flour
- 2 1/2 teaspoons pumpkin spice (or 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground ginger, 1/4 tsp ground cloves
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 2/3 cup pumpkin puree (not pumpkin pie fill)
- 1/2 cup pure maple syrup
- 1/2 cup coconut oil, melted
- 6 eggs, whisked
- 2 teaspoons vanilla extract
- 1/2 cup chocolate chips, raisins, chopped pecans or walnuts (optional)
1. Preheat oven to 350 F. In a large bowl combine flour, spices, baking powder and salt.
2. In a separate bowl, whisk the eggs. Add in the pumpkin, maple syrup, melted coconut oil and vanilla extract. Stir to combine well.
3. Add the wet to the dry ingredients. Fold in chocolate chips or nuts.
4. Fill paper lined muffin tin 2/3 full with batter.
5. Bake at 350 F for 30-35 minutes or until a cake tester or toothpick inserted into the middle of the largest muffin comes out clean.
P.S. Gluten-free baked goods tend to go stale faster than their wheat-based counterparts. If you’re not going to eat the muffins fresh, within the first couple of days or so, allow them to cool completely and then freeze.
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