Pumpkin Chocolate Chip Muffins
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These Pumpkin Chocolate Chip Muffins are loaded with pumpkin, cinnamon and chocolate chips! Best yet, they're gluten free, nut free, eggless and can easily be made vegan!
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In a large bowl, combine the gluten free flour, granulated sugar, baking powder, baking soda and salt. Whisk to combine.
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In a large bowl, using a whisk, mix together the light brown sugar, the pure pumpkin, the vegetable oil and the vanilla until combined. It is chunky.
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Into the liquid ingredients, whisk in the milk until everything is emulsified and combined.
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Still using a whisk, slowly mix the liquid ingredients into the dry until just combined. If the mixture gets too thick, switch to a spatula.
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Use a spatula to fold 1.5 cups of chocolate chips into the batter until combined.
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Using an ice cream scoop, fill the muffin cups to the very top. Smooth the batter with the back of the spoon or a small knife.
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Sprinkle the remaining chocolate chips on top of the batter in each muffin cup. Gently push the chips to make sure they stick to the batter.
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Bake in the center rack of the 375 degree oven for 29 minutes until the muffins are risen and springy when carefully touched.
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Once out of the oven, let the muffins cool in the pan for about 5-10 minutes. Then remove from the pan and let cool on a wire cooling rack.
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Get the complete recipe via the link below!
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