Gluten Free Chocolate Chip Pumpkin Muffin Tops
- 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
- Preheat oven to 325.
- In a large mixing bowl, beat eggs and sugar.
- Add vanilla, pumpkin, and coconut oil and mix.
- In a separate bowl combine flour, baking powder, baking soda, and spices.
- Add dry ingredients to the wet and mix well.
- Fold in chocolate chips.
- Scoop heaping spoonfulls onto a parchment or silpat lined baking sheet, about 2 inches apart.
- Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean.
- Allow to cool a few minutes before transfering to a cooling rack.
- If desired, dust with powdered sugar.
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
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