Скачать или смотреть Pumpkin Chocolate Chip Muffins Recipe

Ingredients:
1 1/2 cups (195g) gluten free flour blend
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon allspice
2 eggs
1 cup (200g sugar)
3/4 cup (180ml) oil
7 1/2 ounces (half a can) pumpkin puree
4 ounces chopped semi sweet chocolate or 1 cup chocolate chips


Instructions:
1. Preheat oven to 400° F. Line a standard muffin tin with 12 liners.
2. In a medium bowl, combine gluten free flour, baking soda, baking powder, salt and spices.
3. In a separate large bowl, beat together eggs, sugar, pumpkin and oil.
4. Slowly mix in dry ingredients until fully incorporated.
5. Fold in chocolate chunks or chips.
6. Divide batter evenly between 12 muffin wells. They will be filled almost to the top!
7. Sprinkle each with a few chocolate chips to get that professional “bakery muffin” look if desired.
8. Bake at 400° F for 15-17 minutes.
9. Allow to cool in pan for 10 minutes, then remove and cool on wire cooling rack.
10. Enjoy! I froze the extras then microwaved them for 20-30 seconds before eating and they were just as good as right out of the oven!


Link to recipe: https://nomemadegf.com/pumpkinmuffins
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