Pumpkin Chocolate Chip Muffins
A perfectly moist, yet not too sweet, gluten free pumpkin chocolate chip muffin. These come together so quickly and make 3 dozen.
Equipment
- 1 large muffin tin
- 1 large bowl
- whisk, spatula, cookie scoop, measuring cups and spoons
- muffin liners
Ingredients
- 4 eggs
- 2 C sugar
- 1 tsp vanilla
- 1 1/4 C refined coconut oil, melted and cooled
- 1 16 oz canned pumpkin I like Libby's
- 3 C all purpose gluten free flour I use my blend on this website
- 1 tsp xanthan gum
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp sea salt
- 12 1/2 oz Guittard milk chocolate chips for dairy free use Enjoy Life
Instructions
- Preheat oven to 400 degrees and prepare muffin tin with liners.
- In a separate bowl, mix the gluten free flour blend, xanthan gum, baking powder, cinnamon, and sea salt. Set aside.
- In a large bowl, whisk together the eggs, sugar, and vanilla really well.
- Add the cooled coconut oil a little at a time so as not to cook the eggs at all. Mix well.
- Add the pumpkin and mix well.
- Gently mix in the dry ingredients until fully incorporated. Then add in the chocolate chips and mix.
- Using a large cookie scoop, scoop dough into prepared muffin liners.
- Bake for 16 minutes or until a tooth pick comes out clean. Remove from tin to a cooling rack.
Notes
The coconut oil tends to crisp up some of the chocolate chips that might sink to the bottom of your cupcake liner. I don't mind that, but some people might. You can always use reusable silicone liners too. That is actually my new favorite way to bake muffins.
For dairy free, use Enjoy Life chocolate chips or another favorite brand.