Snapguide

How to make mini gluten free pumpkin chocolate muffins

They taste almost like pancakes! Check out my blog www.tripleyum.com for more recipes :)

8
STEPS
INGREDIENTS
See supplies tab for full list of ingredients.

See supplies tab for full list of ingredients.

Preheat oven to 350F (176C).

Preheat oven to 350F (176C).

Line cupcake/muffin pan with liners. I used medium sized ones.

Line cupcake/muffin pan with liners. I used medium sized ones.

Combine coconut flour and baking soda together.

Combine coconut flour and baking soda together.

Whisk eggs and egg white together.

Whisk eggs and egg white together.

Add pumpkin pur\u00e9e, almond milk and honey to egg mixture.

Add pumpkin purée, almond milk and honey to egg mixture.

Add coconut flour and baking soda mixture.

Add coconut flour and baking soda mixture.

Add in chocolate chips and mix.

Add in chocolate chips and mix.

Scoop time!

Scoop time!

All set to go into the oven.

All set to go into the oven.

Bake at 350F (176C) for 20-25 minutes.

Bake at 350F (176C) for 20-25 minutes.

Done! These muffins won't rise much since the batter is so thick but they are moist inside and are very soft since there's no gluten to stiffen em up. Enjoy!

Done! These muffins won't rise much since the batter is so thick but they are moist inside and are very soft since there's no gluten to stiffen em up. Enjoy!

  • 1.0c Pumpkin purée
  • 2.0 Large eggs
  • 0.0c Egg white
  • 0.0 Unsweetened almond milk
  • 1.0Tbsp Honey
  • 1.0tsp Baking soda
  • 50.0g Coconut flour
  • 40.0g Chocolate chips