Homemade muffins are always better. These easy gluten-free muffins are so flavorful and I love the crisp pumpkin seeds on top with lots of mini chips everywhere. A cup of pumpkin keeps these muffins moist and gives tons of pumpkin flavor I’m craving every Fall. Get your muffin pans out now because you need to eat this. Enjoy! #shorts #chocolatechippumpkinmuffins #easy #foodvideo #homemade #glutenfree #pumpkinmuffinrecipe
GLUTEN-FREE PUMPKIN CHOCOLATE CHIP MUFFINS TOPPED WITH ROASTED PUMPKIN SEEDS
Makes 12 muffins
Dry Ingredients
2 1/4 cups “Cup4Cup” Multipurpose gluten-free flour*
1 tablespoon blanched almond flour or other gluten-free flour
1 teaspoon “Koda Farms Mochiko” sweet rice flour
½ teaspoon salt
1 teaspoon baking soda (make sure there are no lumps in it before adding)
1 tablespoon pumpkin pie spice
1/4 teaspoon ground ginger
Wet Ingredients
2 eggs
½ cup canola oil
2 cups light brown sugar
1 cup canned pumpkin puree
1 1/2 cups semi-sweet mini chocolate chips
1 1/2 cups raw, shelled pumpkin seeds
Preheat the oven to 350 degrees. Grease the muffin tin or line it with muffin cups.
In a medium-sized bowl, combine dry ingredients by whisking thoroughly. Set aside.
Add eggs, oil, sugar, and pumpkin into a large bowl and stir until well-mixed.
Pour dry ingredients into wet and stir until almost combined. Stir in 3/4 cup chocolate chips until just mixed.
Spoon the batter into muffin cups filling 3/4 full. Top generously with raw, shelled pumpkin seeds and mini chips.
Bake in a 350-degree oven for about 20-25 minutes or until a cake tester inserted into the center comes out with moist crumbs.
Cool on a rack completely. Store in an airtight container. This bake will store best in the refrigerator if not eaten right away.
*Please check the ingredient list of the flour to check for possible allergens*
