Gluten-Free Pumpkin Chocolate Chip Muffins
These gluten-free pumpkin chocolate chip muffins are so good! Easy to make they have the most amazing flavour and are the perfect healthy breakfast or snack.
Servings: 12 muffins
Calories: 216kcal
Ingredients
Muffin Ingredients
- 1 cup coconut flour
- 1/2 cup tapioca flour
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- pinch sea salt
- 1 cup cooked pumpkin puree (canned or homemade)
- 3/4 cup full fat coconut milk
- 1/3 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tablespoon organic vanilla extract
- 4 large eggs (preferably organic and free range)
- 1 cup dark chocolate chips
Instructions
Muffin Instructions
- Preheat your oven to 350F.
- Line a muffin tray with parchment paper muffin liners.
- Add all the ingredients for the muffins, except for the chocolate chips, into the bowl of your standing mixer.
- Blend well on low until the ingredients are smooth.
- Stir the chocolate chips in by hand.
- Transfer the batter to the muffin cups, and fill each cup until level with the tray.
- Place the tray in the oven and bake for 30-35 minutes, until a toothpick inserted into a muffin comes out clean.
- Serve and enjoy!
Notes
- This recipe yields 12 muffins.
- Allow the muffins to cool before eating.
- You can use either canned or homemade pumpkin puree.
- Nutritional values are an estimate and will vary depending on the specific ingredients you use.
Nutrition
Calories: 216kcal | Carbohydrates: 20g | Protein: 4g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 138mg | Potassium: 137mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3260IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg