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MUFFINS - Pumpkin Chocolate Chip Muffins
Nb persons: 12
Yield:
Preparation time:
Total time:
Source:
| MYALLERGYKINGDOM.COM Pumpkin Chocolate Chip Muffins The Chew | |
| 1 cup | pumpkin puree |
| 1/3 cup | vegetable oil |
| 2 teaspoon | baking powder, (mixed with 3 tablespoons water, plus 1 teaspoon) |
| 1 1/4 cup | sugar |
| 1 1/4 cup | rice flour |
| 2 teaspoon | pumpkin pie spice |
| 1/2 teaspoon | baking soda |
| 1/2 teaspoon | salt |
| 1/2 cup | dairy-and-wheat-free mini chocolate chips, (plus more for topping) |
step-by-step directions
Preheat oven to 350°F.
Grease a cupcake tin or line with paper liners.
In a large bowl, add the pumpkin puree, vegetable oil, baking powder and water mixture, and sugar, and mix until well blended.
In a separate bowl, add the flour, pumpkin pie spice, 1 teaspoon of baking powder, baking soda, and salt, and whisk to combine.
Add the dry ingredients to the wet ingredients, and whisk to combine. Fold in the chocolate chips. Using two spoons or an ice cream scoop, fill the prepared cups batter 2/3 full. Sprinkle a few more chips on top of the muffins.
Bake for 25 to 30 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Cool in the pan for 5 minutes, then transfer muffins to a rack to cool completely.
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