Snack

GF Chocolate-is-never-optional Pumpkin Muffin is for Snack.

GF Chocolate-is-never-optional Pumpkin Muffin takes 15 minutes to prepare.

GF Chocolate-is-never-optional Pumpkin Muffin takes 30 minutes to cook.

GF Chocolate-is-never-optional Pumpkin Muffin makes 12 servings.

The ingredients for GF Chocolate-is-never-optional Pumpkin Muffin are:

0.5 cup, unpacked Brown Sugar
.75 cup Granulated Sugar
0.75 cup GF Sweet White Sorghum Flour (by MOMTO9SWEETIES)
3 serving Bob's Red Mill Almond Flour - per 1/4 Cup
0.5 cup Chickpea Flour (Garbanzo Bean Flour) (by DEECAFFEINATED)
1 tsp Baking Powder
0.5 tsp Baking Soda
0.5 tsp Salt
2 tsp Pumpkin Pie spice
1.5 tsp Vanilla Extract
2 serving 1 large egg (per the egg board) 50g
0.5 cup Canola Oil
1 serving Pumpkin Puree (15 oz. can) (by LOVE_2_LAUGH)
16 tbsp *Nestle Mini Chocolate Chips

Here is how you make GF Chocolate-is-never-optional Pumpkin Muffin:

1. Pre-heat oven to 350 degrees F. Combine the flours, baking powder, baking soda, salt, and pumpkin pie spice in a medium sized bowl and mix until combined. [Note: If you are using Xanthan gum to hold the mufifn together, add this also.] 2. In KitchenAide or large bowl, add eggs, brown sugar, granulated sugar, and canola oil. Beat for 30 seconds on medium speed. Add pumpkin and mix for 15 seconds on medium speed. Add dry ingredients to wet ingredients, in two batches, and beat until everything is combined, about 30 seconds on a medium speed. 3. Use a spatula or wooden spoon to gently fold the 3/4 cup of the chocolate chips into the batter. Save the remaining 1/4 cup for sprinkling on top of the muffin batter.4. Line a muffin tin with liners and use two large dessert spoons to scoop the batter into the muffin tin. The batter should be fairly firm and will make large muffins. Don't worry - they won't spill out of your tin! Add about 1 tsp of chocolate chips to the top of each muffin. Gently press chocolate chips into batter to avoid them falling off during baking.5. Bake muffins until a toothpick comes out clean, about 30 minutes. I added an airbake tray on the shelf below my muffins at 25 minutes so the bottoms wouldn't burn. It depends on the over - mine cooks hot from beneath. 6. Let muffins cool on a cooling rack for 20-30 minutes before eating warm!Note: You can store muffins in a ziplock freezer bag in the freezer for a few weeks. Just reheat and enjoy as you desire!Serving Size: 12Number of Servings: 12Recipe submitted by SparkPeople user RACONTER.

The nutritional information for GF Chocolate-is-never-optional Pumpkin Muffin is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 357.8

• Total Fat: 19.3 g
• Cholesterol: 30.8 mg
• Sodium: 209.6 mg
• Total Carbs: 46.1 g
• Dietary Fiber: 2.8 g
• Protein: 5.0 g