pumpkin chocolate chip muffinsby sincerelycaroline
Makes 6 muffins; based on recipe by Chocolate Covered Katie.
1/2 cup + 1 Tablespoon whole grain gluten-free flour
6 Tablespoons canned pumpkin
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1-1/2 teaspoon baking powder
1/4 teaspoon sea salt
3-4 Tablespoon vegan, gluten-free chocolate chips
1/4 cup + 2 Tablespoons vegan granulated sugar
1/4 cup + 2 Tablespoons nondairy milk (like almond, hemp, soy, coconut, etc.)
2 Tablespoons grapeseed oil (you can also try safflower or canola)
3/4 teaspoons pure, pure vanilla extract
Notes: I used Libby’s Pumpkin (naturally gluten-free), Enjoy Life Mini Chocolate Chips and almond milk.
(1) Preheat the oven to 325 degrees.
(2) Mix all ingredients together in a medium bowl until thoroughly combined. Pour batter into a greased 6-cup muffin pan. (I used my decorative pan, but a regular muffin pan will do the job just fine!)
(5) Bake for 25 – 30 minutes. Let cool for 5-7 minutes in the pan, then move to a wire baking rack to cool completely.