Pumpkin Chip Muffins {gluten free}

21 08

Yup… coming at you with my first FALL recipe of the year! It’s never too early for a little bit of pumpkin. Amiright?! 🙂

If you’re new around here, I’m OBSESSED with everything fall – weather, decor, fashions and food! With both pregnancies I craved pumpkin no matter the season. I made my gf pumpkin bread ALL the time. Def ate more loafs than I can count. LOL

Today I’m sharing a similar recipe to make muffins! It’s a bit tweaked AND I’ve added chocolate chips. I mean, why not?! Ford is a HUGE muffin fan and I find they are very convenient to take on the go or make ahead of time so you have them for the week. Not to mention this recipe is a healthier option than most, with no granulated sugar and gluten free! See below for the ingredient list and steps to make them.


Ingredients

{Makes 12 muffins}

1 1/2 cups almond flour 

1/2   tsp salt 

3/4 tsp baking soda 

2 tsp pumpkin spice

1/2 tsp ground cinnamon 

4 large eggs 

3/4 cup pure pumpkin puree 

1/3 cup honey 

1 tsp pure vanilla extract

1/3 cup chocolate chips – I prefer dark


Steps

1. Preheat the oven to 350 degrees

2. In a medium bowl combine all dry ingredients and mix evenly – almond flour, salt, baking soda and spices. Set aside.

3. In a separate bowl, combine all wet ingredients and whisk – eggs, pumpkin puree, honey and vanilla.

4. Combine dry and wet ingredient. Stir until batter is smooth.

5. Fold in chocolate chips to muffin mixture.

6. Place the muffin cup liners in the tray. Spray with avocado oil – easier to get out!

7. Scoop batter into muffin liners, about half way – they will rise.

8. Bake for 15 minutes or until toothpick comes out clean.

9. Let cool. Enjoy!


gluten free pumpkin muffins
gluten free pumpkin muffins

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