Gluten Free Pumpkin Chocolate Chip Muffins: a fall inspired dessert/treat for our youngest son. Allergy friendly, gluten-free and vegan. They are a denser muffin, and the batter fills up the cups, leaving a high top, that almost looks frosted!
Gluten Free Pumpkin Chocolate Chip Muffins
- ½ coconut butter
- 15-ounce can pumpkin puree
- ½ cup unsweetened coconut milk beverage
- ½ cup coconut sugar
- 1 tsp pure vanilla extract
- 1½ cups gluten-free flour blend
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp fine sea salt
- ½ cup mini chocolate chips
Preheat oven to 350°, line a 12 count muffin with liners.
Measure out coconut butter roughly, place in a microwave safe bowl. Heat for 30 second intervals, until just melted, stirring well. Measure, and scrape into a mixing bowl.
Add in pumpkin puree, coconut milk, coconut sugar, and vanilla. Beat till smooth.
Add in flour, baking soda, and spices, stirring in till mixed.
Stir in chocolate chips.
Divide evenly between the cups (they will be full, higher than the cup).
Bake for about 30 minutes, until a toothpick comes out clean.
Makes 12 muffins.