Pumpkin Chocolate Chip Muffins
Ingredients
Dry Ingredients
- 1 cup cassava flour
- 1/2 cup brown rice flour
- 1/2 cup coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup coconut milk
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
Add-ins
- 3/4 cup chocolate chips (make sure they’re gluten-free)
Instructions
Prep Steps
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
Dry Mix
- Combine cassava flour, brown rice flour, coconut sugar, baking powder, baking soda, pumpkin pie spice, and salt in a large mixing bowl. Mix well.
Wet Mix
- In a separate bowl, whisk together the eggs, pumpkin puree, coconut milk, melted coconut oil, and vanilla extract until well blended.
Combine and Add the Chips
- Pour the wet mixture into the dry ingredients and stir until just combined. Don’t overmix; a few lumps are okay.
- Fold in the chocolate chips.
Fill and Bake
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.