Chocolate Chip Pumpkin Muffins

Chocolate Chip Pumpkin Muffins
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 297.7
  • Total Fat: 15.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 110.1 mg
  • Total Carbs: 39.3 g
  • Dietary Fiber: 3.0 g
  • Protein: 1.1 g

View full nutritional breakdown of Chocolate Chip Pumpkin Muffins calories by ingredient
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Introduction

Soft, buttery pumpkin spiced muffins, loaded with chocolate chips. Gluten Free, Dairy Free, Vegan Soft, buttery pumpkin spiced muffins, loaded with chocolate chips. Gluten Free, Dairy Free, Vegan
Number of Servings: 12

Ingredients

    1 cup of Organic Pumpkin puree
    3/4 cup Organic Turbinado Raw cane sugar
    1/2 cup of Nutiva Organic unrefined coconut oil
    1 Flax Egg (Add 1 Tbs of flax meal with 3 Tbs of water in small bowl and allow to set up in fridge for about 15 min.)
    1.25 cup of GF Flour, Arrowhead or Bob's Red Mill
    1/4 tsp. GF Hain's baking powder
    1/2 tsp. baking soda
    1 cup of The Good Life- Dairy Free Chocolate Chips

Tips

I find that you can substitute most items in this recipe. I like to replace the GF flour with Hodgson Mills Organic Unbleached White flour. You can even use mashed banana in place of the pumpkin. Really versatile, easy crowd pleaser.


Directions

Preheat oven to 400 degrees. Grease or spray muffin tin. Prepare flax egg by adding 1 Tbs of flax meal in a small bowl with 3 Tbs of water and place in fridge for 10-15 minutes to allow it to set.

Combine pumpkin puree, sugar, coconut oil and flax egg add in flour, baking powder, baking soda and blend until smooth. Add chocolate chips, blend to mix.

Pour batter about 1/2 full and bake for 20-24 minutes. Let cool and serve. Can freeze until ready to use. Remove from freezer and allow to defrost on the counter for about 15 minutes or warm in microwave in 15 second increments until chocolate is gooey 8)

Serving Size: 12 muffins or 24 mini muffins

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