Gluten-Free Pumpkin Muffins

🧂 Ingredients

• 3 ripe bananas

  mashed
• 2 eggs
• 1/3 cup butter

  softened
• 1 1/3 cups canned pumpkin puree
• 1/2 cup honey
• 2 1/2 cups gluten-free flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 2 tsp pumpkin pie spice
• 1 tsp ground cinnamon
• 3/4 cup semi-sweet chocolate chips

Instructions

• 1 Get all your ingredients together. Preheat oven to 375 degrees. Prepare a 12-cup
  muffin pan with cupcake liners. Spritz liners with non-stick cooking spray.
• 2 In a medium bowl, whisk together flour, baking soda, baking powder, salt, honey,
  pumpkin pie spice and cinnamon. Set aside.
• 3 In a large mixing bowl, whisk together bananas, pumpkin, eggs, butter, and
  honey. Stir together wet and dry ingredients until just combined.
• 4 Fold chocolate chips into the batter.
• 5 Divide the batter into 12 muffin cups. Top with additional chocolate chips, if
  desired.
• 6 Bake for 18 to 20 minutes. Allow to rest in muffin tin for 5 minutes before
  moving to cooking rack.

Nutrition Info