These muffins are delicious and perfect for the cool Autumn weather.
Ingredients:
3/4 cup sugar
1/4 cup walnut oil or a good-quality vegetable oil
2 large eggs
3/4 cup pumpkin puree or canned pumpkin
1/4 cup water
1 1/2 cups gluten-free flour, such as Bob’s Red Mill Gluten-free 1-to-1 Baking Flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1/4 teaspoon salt
3/4 - 1 cup chocolate chips
Directions:
Preheat oven to 400 degrees F. Grease and flour muffin pan or use paper liners.
In a medium bowl, whisk sugar, oil, and eggs together. Stir in pumpkin and water until well blended.
In a separate bowl, mix dry ingredients together: flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
Add the pumpkin mixture into the flour mixture and stir just to combine, being careful not to overmix. (The trick to making moist pumpkin muffins is to not over-mix the batter.)
Gently stir in chocolate chips.
Fill the muffin cups 2/3 of the way with batter.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Enjoy!
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