Pumpkin Spice Muffins

🧂 Ingredients

• 1 cup (106 g) gluten free oat flour
• ½ cup (60 g) tapioca flour or starch
• ½ cup (75 g) white rice flour
• 5 teaspoons (9 g/25 ml) pumpkin spice
• 1 teaspoon (5 g/5 ml) baking soda
• ½ teaspoon (3 g) fine sea salt
• 3 eggs
• 1 cup (220 g/247 ml) pure pumpkin puree

  not pie filling
• ¾ cup (177 ml) avocado oil
• ½ cup (125 ml) maple syrup
• 1 teaspoon (5 ml) pure vanilla
• 1 cup (364 g) gluten free chocolate chips

  (dairy free, if necessary)

Instructions

• 1 Preheat oven to 350° F (177° C). Line muffin pan with parchment papers.
• 2 In a large mixing bowl, whisk together the dry ingredients: flours, spice,
  baking soda, and salt.
• 3 In a small mixing bowl, whisk the eggs. Whisk in the pumpkin, maple syrup,
  avocado oil, and vanilla.
• 4 Stir wet ingredients into dry ingredients.
• 5 Stir in the chocolate chips just until they are fairly evenly distributed.
• 6 Divide batter into prepared 12-cup muffin pan. Bake for 30 minutes or until
  done. You'll know they are done when you poke a fork or toothpick into the
  centre of one, and it comes out feeling warm. (There will probably be melted
  chocolate on it.)
• 7 Allow to cool on a wire rack.

Nutrition Info