GF Pumpkin Chocolate Chip Muffins

Gluten Free DessertsRECIPES
Written By Clara Cavalli

Gluten Free delicious moist muffins perfect
for a cool fall morning!


Gluten Free Pumpkin Chocolate Chip Muffins
Yield 18 muffins
Author Clara Cavalli-Chiappardi
Prep time
25 Min
Cook time
20 Min
Total time
45 Min

Gluten Free Pumpkin Chocolate Chip Muffins

Delicious Moist Muffins perfect for a Fall morning.

Ingredients

  • Wet Ingredients:
  • 1 can (15oz) pumpkin purée
  • 1 cup maple syrup
  • 3/4 cup coconut milk
  • 1/3 cup olive oil
  • 2 eggs
  • 2 tsp vanilla
  • Dry Ingredients:
  • 1 cup GF oat flour
  • 1/2 cup chickpea flour
  • 1/2 cup sorghum flour
  • 1/3 cup tapioca flour
  • 1 tsp sea salt
  • 3 tsp baking powder
  • 1 tbsp pumpkin spice (you can add more 😉)
  • 2 cups of chocolate chips (to fold in at end)

Instructions

  1. Preheat oven at 350F degrees. Line 2 muffin pans with liners or lightly greased. Make approx. 18 muffins.
  2. Whisk all dry ingredients in a medium bowl, set aside. Whisk all the wet ingredients together in a large bowl until smooth. Slowly add dry ingredients until all incorporated and smooth. Fold in chocolate chips.
  3. Pour batter into greased or lined muffin pans.
  4. Bake at 350F degrees for 20-25min until toothpick comes out clean. Enjoy 😊

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Clara Cavalli
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