Chocolate-chip Pumpkin Muffins (GF, DF, Egg-free)

Recipes
Written By Jillian Bauer

Pumpkin chocolate-chip muffins are a great cozy breakfast (or reading snack) for autumn. Enjoy!

Ingredients:

  • 3 T Ground Flax mixed with 9 T of water

  • 1 15oz can of pumpkin puree

  • 1/3 cup olive oil

  • 1/3 cup maple syrup

  • 1/3 cup coconut sugar

  • 2 tsp vanilla

  • 3 cups gluten free flour (I use Bob’s Red Mill 1-to-1)

  • 1.5 tsp baking powder

  • 1.5 tsp baking soda

  • 1 T cinnamon

  • 1/2 tsp nutmeg

  • 1/2 tsp salt

  • 1 cup chocolate chips

Instructions:

  1. Preheat the oven to 350*F

  2. Mix the water and flax together to make a flax egg and set aside.

  3. Whisk the pumpkin, oil, syrup, sugar, and vanilla into the flax mixture

  4. Add the dry ingredients, and mix well.

  5. Fold in the chocolate chips

  6. Distribute the batter into muffin tins and bake at 350*F for 20-30 minutes, until toothpick inserted into the center comes out clean.

  7. Let them cool before enjoying! They’re best freshly baked, but you can store them for a few days in a sealed container at room temperature.

Jillian Bauer
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