Gluten-Free Pumpkin Muffins with Chocolate Chips
Gluten-free pumpkin muffins made with a 1:1 flour blend, not almond flour, so they bake up like regular muffins. Olive oil, monk fruit sweetener, and ¾ cup of chocolate chips.
Servings: 12 muffins
Calories: 220kcal
Ingredients
- ½ cup olive oil
- ¾ cup golden Lakanto sweetener or coconut sugar or brown sugar
- 2 eggs
- ⅔ cup pumpkin puree
- 1 tsp vanilla extract
- 2 cups gluten-free flour blend use a 1:1 blend, like Bob's Red Mill
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- Pinch of salt
- ¾ cup chocolate chips
Instructions
- Preheat oven to 325F. Line muffin tin with liners.
- Cream together the olive oil and sweetener with a hand mixer. Add in eggs, pumpkin, and vanilla.
- In a separate bowl combine the gluten-free flour, baking soda, cinnamon, pumpkin pie spice and salt.
- Mix together the wet and dry ingredients. Then fold in chocolate chips.
- Using an ice cream scoop, scoop batter into muffin tins and bake for 20-25 minutes.
- Serve warm and enjoy!
Notes
Storage – Keep cooled muffins in an airtight container on the counter for up to three days or freeze for up to three months. Thaw at room temperature, or microwave straight from frozen for about 30 seconds.
Nutrition
Serving: 1muffin | Calories: 220kcal | Carbohydrates: 31g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 103mg | Potassium: 73mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2159IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg