Pumpkin Spice Muffins
Moist, fragrant Pumpkin Spice Muffins with chocolate chips are free from gluten and dairy.
Servings 12 muffins
Calories 436kcal
Equipment
- parchment paper muffin liners
Ingredients
- 1 cup (106 g) gluten free oat flour
- ½ cup (60 g) tapioca flour or starch
- ½ cup (75 g) white rice flour
- 5 teaspoons (9 g/25 ml) pumpkin spice
- 1 teaspoon (5 g/5 ml) baking soda
- ½ teaspoon (3 g) fine sea salt
- 3 eggs
- 1 cup (220 g/247 ml) pure pumpkin puree not pie filling
- ¾ cup (177 ml) avocado oil
- ½ cup (125 ml) maple syrup
- 1 teaspoon (5 ml) pure vanilla
- 1 cup (364 g) gluten free chocolate chips (dairy free, if necessary)
Instructions
- Preheat oven to 350° F (177° C). Line muffin pan with parchment papers.
- In a large mixing bowl, whisk together the dry ingredients: flours, spice, baking soda, and salt.
- In a small mixing bowl, whisk the eggs. Whisk in the pumpkin, maple syrup, avocado oil, and vanilla.
- Stir wet ingredients into dry ingredients.
- Stir in the chocolate chips just until they are fairly evenly distributed.
- Divide batter into prepared 12-cup muffin pan. Bake for 30 minutes or until done. You'll know they are done when you poke a fork or toothpick into the centre of one, and it comes out feeling warm. (There will probably be melted chocolate on it.)
- Allow to cool on a wire rack.
Notes
- Choose chocolate chips that are free from gluten and dairy, if necessary.
- The chocolate chips can be replaced by raisins, if you wish.
Nutrition
Serving: 1muffin | Calories: 436kcal | Carbohydrates: 51g | Protein: 7g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 232mg | Potassium: 172mg | Fiber: 4g | Sugar: 16g | Vitamin A: 3133IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 3mg
