Gluten-Free Pumpkin Chocolate Chip Muffins
Ingredients
- 2 eggs
- 1 cup sugar
- 1 cup pure pumpkin puree
- 3/4 cup coconut oil, melted
- 1 1/2 cups gluten-free flour blend (I use Better Batter Gluten-Free Flour)*
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup dairy-free chocolate chips (I used Nestle Simply Delicious Morsels)
Instructions
- Preheat oven to 400°. Prepare 12-cup muffin pan by lightly spraying cups or line with cupcake liners and lightly spray with oil.
- Use either a stand mixer or a hand mixer and a large bowl to mix together the eggs, sugar, pumpkin puree, and melted coconut oil.
- Next you’ll use a small bowl and whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Add the dry mix to the pumpkin mixture and blend until well combined. Stir in the chocolate chips.
- Fill the muffin cups 3/4 full with the batter.
- Bake for 18 minutes. Check for doneness with a toothpick.
- Place muffin pan on a wire rack to cool for 10 minutes before removing muffins. Place muffins on wire rack to completely cool.
For more detail mamashire
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