Recipe for Gluten Free Pumpkin Chocolate Chip Muffins
adapted from this recipe at Elana's Pantry
makes 10-12 standard-size muffins
Servings: 0
Ingredients
- *3 cups blanched almond flour
- *1/2 teaspoon fine sea salt
- *1 teaspoon baking soda
- *2 teaspoons ground cinnamon
- *4 tablespoons melted organic butter plus more for greasing the muffin pan (you could also use paper liners)
- *2/3 cup pure maple syrup
- *3 large eggs preferably organic and free-range
- *1 cup well packed homemade pumpkin purée or canned organic pumpkin purée
- *1 cup semi-sweet bittersweet or dark all-natural chocolate chips (I used Ghirardelli bittersweet/60%; I suggest Enjoy Life brand if you need the chocolate chips to be gluten-free)
Instructions
- 1. Combine almond flour, salt, baking soda, and cinnamon in a large bowl.
- 2. In a blender or food processor, mix melted butter, maple syrup, eggs and pumpkin until very smooth.
- 3. Stir wet ingredients into the dry ingredients, then fold in the chocolate chips.
- 4. Grease muffin tins with additional melted butter.
- 5. Scoop batter into muffin tins. They probably won't rise too much, so you can fill the tins almost to the top.
- 6. Bake at 350° for 30 minutes, or until a toothpick inserted in the center comes out clean.
- 7. Allow to cool before serving.