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Pumpkin and chocolate—a combination that must have been invented by God himself.
Preheat oven to 350 degrees F and line mini muffin pans with mini cupcake papers. I filled 48 mini muffin cups and had extra batter. (I am not exactly sure how many muffins this makes because I ran out of muffin pans.)
SIft together the 3 flours, xanthum gum baking soda, baking powder, salt, and pumpkin pie spice. Once sifted together, give the dry ingredients a quick whisk to mix again.
Next, add in the pumpkin, eggs, agave nectar, and coconut oil and mix with a hand mixer or stand mixer. Then add in vanilla and mix again. Stir in chocolate chips by hand.
Use a spoon to fill each of the mini muffin cups with batter, almost to the top, then bake for about 30 minutes or until a toothpick comes out completely clean and the muffins are golden and lightly crisp on top.
Let cool completely before eating or transferring to another plate. In fact, these muffins taste even better the next day because they become more muffin-like in texture as they sit.
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kikip on 12.31.2010
I’m so excited to try this recipe! I’m new to the gluten free scene and I have always loved pumpkin and chocolate! Thank you for posting this. My dream for delicious treats can live on….