Gluten Free Mini Pumpkin Chocolate Chip Muffins
Today I wanted to share a recipe I recently made to celebrate the autumn season. Because my daughter’s tummy can’t tolerate gluten, I wanted this recipe to be gluten free. These little gluten free muffins are perfect to take along with you to work, school, or even your next gathering with family and friends. The addition of mini chocolate chips into these muffins, gives them that extra something special. The flavors blend together perfectly! So yummy!
GLUTEN FREE MINI PUMPKIN CHOCOLATE CHIP MUFFINS
Recipe by Amy Stebbins
Makes 24 mini muffins
1 cup almond flour
1/2 cup coconut flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
3 eggs, lightly beaten.
3/4 cup canned pumpkin puree
3 Tablespoons melted coconut oil
1 teaspoon vanilla extract
1/4 cup real organic maple syrup
chopped pecans, or walnuts to sprinkle on top (optional)
Brown or granulated organic sugar to sprinkle on top (optional )
3 rounded tbsp. Mini chocolate chips
Preheat oven to 350 degrees. Grease your mini muffin tin (I used coconut oil).
In a mixing bowl, stir together the almond, and coconut flour, baking soda, salt, chocolate chips, and pumpkin pie spice. In another bowl or large mixing cup, whisk the eggs, pumpkin, coconut oil, vanilla and maple syrup together. Add this to your dry ingredients, and mix until combined. Spoon by the tablespoon (I used a mini ice cream scoop to get them all even) into your muffin tin. Sprinkle with optional nuts and sugar. Bake for approximately 20 minutes (I check status after 15) until a toothpick inserted into middle of muffin comes out clean. Cool and enjoy!
I hope you give these little muffins a try! They taste like little bites of fall. Yum!
Until next post,
Have a wonderful day!