Pumpkin Muffins -- GF, DF

Makes 12

• 1 ¼ C gluten free flour (Bob’s Red Mill blue bag is best)
• ½ C almond flour
• 3 tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp allspice
• ½ tsp nutmeg
• ⅓ C coconut sugar

 

• 2 eggs
• ¾ C almond (or other) milk
• ¼ C avocado (or olive) oil
• 1 tsp vanilla
• ¾ C pumpkin puree
• ½ C - ¾ C mini chocolate chips (we use Enjoy Life dairy free)

Preheat oven to 400 degrees. Grease muffin pan with non-stick cooking spray or use muffin papers.

In a large mixing bowl, add all dry ingredients–both flours, baking powder, salt, sugar and spices.

In a medium mixing bowl, eggs, milk, oil and vanilla. Beat together with a whisk. 

Pour the wet ingredients into the dry and mix with a big spoon, just until combined. Fold in the pumpkin and chocolate chips.

Divide batter evenly between the 12 muffin cups. Bake muffins for 20-25  minutes, or until the muffins are golden on top and a toothpick inserted comes out clean.

Place the muffins on a cooling rack. You can store them in a covered container at room temp for up to 2 days, or in the refrigerator for up to 4 days.​