Gluten Free Pumpkin Chocolate Chip Muffins
Ingredients
- 1 cup almond flour
- 3/4 cup quinoa flour
- Scant 2/3 cup coconut palm sugar
- 1 tsp. aluminium free baking powder
- ½ tsp. Himalayan salt
- ¼ tsp. baking soda
- 1 heaping tsp. pumpkin pie spice
- ½ cup (1 stick) organic butter at R.T.
- ½ can pumpkin puree
- 2 organic eggs, slightly beaten
- 1 tsp. Vanilla
- ½ - 1 cup organic chocolate chips
- Cinnamon/sugar (optional)
Directions
- Preheat oven to 350.
- Mix dry ingredients.
- With pastry blender incorporate the butter until it resembles coarse crumbs.
- Stir in pumpkin, eggs and vanilla.
- Fold in chocolate chips.
- Fill tins 3/4 with the mix
- Sprinkle top with cinnamon/sugar (optional)
- Bake 25 min. or until toothpick comes out clean.
- For mini muffins: fill tins 3/4 with the mix- bake 12-15 min.
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