Gluten Free Chocolate Chip Pumpkin Muffin Tops
 
 
These decadent muffin tops are so moist and fluffy with the perfect amount of spice to satisfy that fall craving!
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Ingredients
  • 2 eggs
  • 1 C coconut sugar
  • ½ C coconut oil
  • 1 C pumpkin puree
  • 1 tsp vanilla
  • 2 C gluten free baking flour*
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 C enjoy life chocolate chips
Instructions
  1. Preheat oven to 325.
  2. In a large mixing bowl, beat eggs and sugar.
  3. Add vanilla, pumpkin, and coconut oil and mix.
  4. In a separate bowl combine flour, baking powder, baking soda, and spices.
  5. Add dry ingredients to the wet and mix well.
  6. Fold in chocolate chips.
  7. Scoop heaping spoonfulls onto a parchment or silpat lined baking sheet, about 2 inches apart.
  8. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean.
  9. Allow to cool a few minutes before transfering to a cooling rack.
  10. If desired, dust with powdered sugar.
Notes
For testing purposes, I used Bob's Red Mill 1 to 1 Gluten Free Wheat Free Baking Flour
Recipe by All Things Good Co. at https://heatherhollandaise.com/2015/09/gluten-free-paleo-chocolate-chip-pumpkin-muffin-tops.html