When you are looking for a good on the go breakfast this season, this is the way to go. I made these like crazy this fall, and my family has become a fan of the recipe. The results are below!
Ingredients
2 eggs
1C sugar
1c pumpkin puree
3/4 c coconut oil, melted
1 1/2 c gluten-free flour blend ( I used 1 to 1 gluten-free flour from King Arthur Baking)
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
3/4 c chocolate chips
Directions
Preheat the oven to 400 F. You will prepare 12 cup muffins by spray it or using cupcake liners, spraying lightly with cooking spray
Combine the eggs, sugar, pumpkin puree, and melted coconut oil by either using a stand mixer or hand mixer in a large mixing bowl.
In a small mixing bowl, you will whisk together the flour and the salt.
Combine the dry mix to the wet ingredients and blend it together. The last step is to stir in the chocolate chips.
Put the batter to the liners only 3/4 full.
Bake for 18 mins.
Kate Tip:
I used Trader Joes all-natural pumpkin puree and it has the best flavor (in my opinion) :)