Gluten Free Pumpkin Muffins with Chocolate Chips

This Pumpkin Muffin with Chocolate Chips recipe is the perfect one to make for fall! Featuring delicious fall flavors like pumpkin puree and pure maple syrup, it is sure to be your household’s favorite seasonal recipe. The best part is, it’s super easy to make and gluten-free! Created by our friend Emily at Glutenless Apron, this recipe uses our Whole Grain Rolled oats that is turned into oat flour by adding it into a blender (don’t worry, it’s easy to do). Just one taste of this recipe and we know you’ll be making it over and over again.
INGREDIENTS:● 2 eggs, room temperature ● ¼ cup milk, room temperature ● 1 ½ cups pumpkin puree ● ½ cup pure maple syrup ● ¼ cup refined coconut oil, melted and cooled ● 1 teaspoon pure vanilla extract ● 1 cup Bakery On Main Rolled Oats (see step 2) ● 1 cup gluten free 1:1 flour ● 1 teaspoon baking soda ● ½ teaspoon baking powder ● ½ teaspoon fine sea salt ● 1 ¼ teaspoons cinnamon ● 1 ¼ teaspoons pumpkin pie spice ● ½ cup semisweet chocolate chips, plus 2 tablespoons for tops of muffins
INSTRUCTIONS:1. Preheat oven to 350 degrees. Line a 12 cup muffin pan with paper liners, set
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Looking for more recipes that feature pumpkin? Here are a few of our favorites! Try out these amazing Pumpkin Pie Bars or this tasty Gluten-Free Pumpkin Cornbread.