Name: Gluten-Free Pumpkin Chocolate Chip Muffins
Yield: 4 servings
Ingredients: 4 large eggs; 2 cups white sugar; 1 1/2 cups peanut oil; 1 cup canned pumpkin puree; 1 cup coconut flour; 1 cup sorghum flour; 1 cup almond flour; 2 teaspoons baking soda; 2 teaspoons baking powder; 1 1/2 teaspoons xanthan gum; 1 teaspoon ground cinnamon; 1 teaspoon salt; 2 cups semisweet chocolate chips

Servings: 4 persons

4 large eggs
2 cups white sugar
1 1/2 cups peanut oil
1 cup canned pumpkin puree
1 cup coconut flour
1 cup sorghum flour
1 cup almond flour
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups semisweet chocolate chips

1
Preheat oven to 400 degrees F (200 degrees C). Line two 12-cup muffin tins with paper liners.
2
Beat eggs in a large bowl with an electric mixer until smooth. Beat in sugar, peanut oil, and pumpkin puree.
3
Combine coconut flour, sorghum flour, almond flour, baking soda, baking powder, xanthan gum, cinnamon, and salt in large bowl. Add to egg mixture; beat until well combined. Fold in chocolate chips.
4
Spoon batter into the prepared muffin cups, filling each 3/4 full.
5
Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes. Check with a toothpick and bake further in 1- to 2-minute increments.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Gluten-Free Pumpkin Chocolate Chip Muffins

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