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| Gluten-Free Pumpkin Chocolate Chip Muffins |
"This recipe was inspired by another recipe on the site but I succeeded in creating a gluten-free version that has an excellent texture and taste, and according to my husband, they don't taste gluten free and look wonderful!"
Ingredients :
- 4 large eggs
- 2 cups white sugar
- 1 1/2 cups peanut oil
- 1 cup canned pumpkin puree
- 1 cup coconut flour
- 1 cup sorghum flour
- 1 cup almond flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 1/2 teaspoons xanthan gum
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
Instructions :
| Prep : 20M | Cook : 24M | Ready in : 35M |
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- Preheat oven to 400 degrees F (200 degrees C). Line two 12-cup muffin tins with paper liners.
- Beat eggs in a large bowl with an electric mixer until smooth. Beat in sugar, peanut oil, and pumpkin puree.
- Combine coconut flour, sorghum flour, almond flour, baking soda, baking powder, xanthan gum, cinnamon, and salt in large bowl. Add to egg mixture; beat until well combined. Fold in chocolate chips.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes. Check with a toothpick and bake further in 1- to 2-minute increments.
Notes :
- You can substitute cinnamon with pumpkin spice mix.
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