Pumpkin loves chocolate as much as it loves spice. The three flavors come together in these tasty pumpkin muffins.
To make the muffins, start with a homemade gluten free flour mix of almond flour and tapioca starch. Add pumpkin, chocolate and spice and you’ve got breakfast.
Gluten Free Pumpkin Chocolate Chip Muffin Recipe
1 1/2 cups almond flour (almond meal)
1/4 cup tapioca flour (tapioca starch)
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon fine sea salt
2 large eggs, lightly beaten
1/4 cup packed dark brown sugar
2 tablespoons melted virgin coconut oil
2 tablespoons almond milk
1/2 cup pure pumpkin puree
1/2 teaspoon pure vanilla
1/2 cup gluten-free chocolate chips
Preheat oven to 350 degrees F. Line 8 regular size (2 1/2-inch) muffin cups with nonstick parchment paper muffin liners.
In a large bowl mix almond flour, tapioca flour, baking powder, pumpkin pie spice and salt. Set aside.
In a medium bowl mix eggs, brown sugar, coconut oil, almond milk, pumpkin and vanilla until well blended. Add to almond flour mixture, stirring until well combined. Stir in chocolate chips. Divide batter among muffin cups.
Bake 20 to 25 minutes or until tops are browned and toothpick inserted in centers comes out clean. Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these muffins. Cool completely.
Makes 8 muffins
-For best results, use a finely ground almond flour.
-Since products can change, be sure to read package labels to make sure all ingredients are gluten free.