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MUFFINS - Devil’s Night Muffins
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| Devil’s Night Muffins Makes: 9-12 muffins, depending on size of pan | |
| 8 tablespoons | unsalted butter, melted |
| 1 cup | sugar |
| 2 | eggs |
| ¾ cup | white rice flour |
| ⅓ cup | buckwheat flour |
| ½ teaspoon | baking soda |
| 1 teaspoon | baking powder |
| 1 teaspoon | ground cinnamon |
| ½ teaspoon | allspice |
| Pinch | salt |
| ¾ cup | pumpkin purée |
| ⅓ cup | chopped pitted prunes |
| ⅓ cup | dark chocolate chips |
1. Heat oven to 375 degrees. Place butter, sugar and eggs in a large bowl. Use an electric mixer set on medium speed to beat together until light and fluffy, 3 minutes. Add remaining ingredients and gently stir until just combined.
2. Spoon batter into muffin pans lined with muffin liners, filling each liner about ⅔ full. Place in oven and bake until a wooden toothpick or skewer inserted in center of muffin comes out clean, 20 minutes. Let cool 15 minutes, then remove muffins from pan.
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