With Labor Day Weekend complete and the kids back in school, I am so ready to trade out bathing suits and flip flops for cozy sweaters and tall riding boots. Fall is my favorite season of the year but in recent years, it seems to only last a mere 2 weeks when the humidity finally breaks around Halloween.
Thankfully, it’s been feeling a bit like fall today with fabulously cool temperatures and so we’re doing all the fall things! Turkey chili is bubbling in the crockpot, and gluten-free pumpkin chocolate chip muffins just came out of the oven. What more do you need in life?!
These muffins are pretty dense but moist (*sigh* I know, but how else can I describe it?) I received high marks from my 8 year old on the balance of spices, but feel free to play around here on amounts (or maybe add nutmeg!)
Gluten-Free Pumpkin Chocolate Chip Muffins
Preheat oven to 350
- 1 can 100% pumpkin puree
- 1 cup gluten-free oat flour (I blended up GF oats to make my own!)
- 1 cup almond flour
- 1 egg
- 1/3 cup 100% pure maple syrup
- 1/4 cup coconut oil (melted)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1/4 cup dark chocolate chips
- Mix all ingredients together really well.
- Scoop into a muffin tin. (My tin makes 12.)
- Bake for 15-18 minutes.
- Let cool.
21g carbs/11g fat/4g protein according to MyFitnessPal