WEEKDAYS 1e|12c|p

Pumpkin Chocolate Chip Muffins

MyAllergyKingdom.com
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Servings: 12
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easy
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30 to 45 min

Pumpkin up your breakfast by adding some pumpkin puree to your chocolate chip muffins.


  • Ingredients
  • step-by-step directions
Ingredients
Pumpkin Chocolate Chip Muffins
  • 1 cup pumpkin puree
  • 1/3 cup vegetable oil
  • 2 teaspoon baking powder (mixed with 3 tablespoons water, plus 1 teaspoon)
  • 1 1/4 cup sugar
  • 1 1/4 cup rice flour
  • 2 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup dairy-and-wheat-free mini chocolate chips (plus more for topping)
Directions
  • Preheat oven to 350°F.
  • Grease a cupcake tin or line with paper liners.
  • In a large bowl, add the pumpkin puree, vegetable oil, baking powder and water mixture, and sugar, and mix until well blended.
  • In a separate bowl, add the flour, pumpkin pie spice, 1 teaspoon of baking powder, baking soda, and salt, and whisk to combine.
  • Add the dry ingredients to the wet ingredients, and whisk to combine. Fold in the chocolate chips. Using two spoons or an ice cream scoop, fill the prepared cups batter 2/3 full. Sprinkle a few more chips on top of the muffins.
  • Bake for 25 to 30 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Cool in the pan for 5 minutes, then transfer muffins to a rack to cool completely.

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