PUMPKIN MUFFINS
- Erin Dahl
- Oct 3, 2018
- 1 min read
It's finally Fall!
Even here in Southern California, I can feel it in so many ways: sweaters, boots, apple orchards and football games... and let's not leave out my favorite part of this season, PUMPKINS!
I was craving something pumpkin last week (besides my PSL) and came up with this recipe for Pumpkin Muffins. I made them gluten-free by using coconut flour instead of wheat flour. As if that wasn't good enough, this recipe uses only natural sugar from honey! I did add chocolate chips to mine because I love chocolate, but that's totally optional!
I must confess that I've made these muffins twice since last week, my hubby and I have eaten nearly all of them. Since I made them gluten free, they are not heavy at all which leaves me feeling great after eating them!
Recipe
Ingredients:
1 1/2 Cups Flour (Coconut Flour)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 Cup butter softened to room temperature
3/4 Cup honey
1 large egg
1 Cup canned pumpkin
1 Cup chocolate chips (optional)
Instructions:
1. Preheat oven to 350 degrees F
2. In large bowl sift flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg, set aside.
3. In a different bowl, whisk the butter until soft and light in color. Add egg and pumpkin and whisk until completely combined.
4. Combine wet ingredients to the dry ingredients and mix well.
5. Fold in Chocolate chips.
6. Line muffin pan with cupcake liners and fill 3/4 full with mixture.
7. Bake in the oven for 7-9 minutes.
8. Enjoy!
*contents from the oven will be hot, use caution.
Happy Fall Y'all!
xoxo
-Erin
