Pumpkin Chocolate Chip Muffins (GF & DF)

Gluten-free & dairy-free moist pumpkin chocolate chip muffins

Ingredients

• 1 cup + 2 tablespoons of raw honey

• 2 eggs

• 1 (15 oz) can of 100% pure pumpkin

• 1/4 cup coconut oil (melted)

• 1/4 cup water

• 3/4 teaspoon salt

• 3 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoons ground cinnamon

• 1/2 teaspoon pumpkin pie spice

• 1 3/4 cups + 2 tablespoons gluten free oat flour (I grind my oats in my blender & scoop the measuring cup in the flour and level it off)

• 3/4 cups semi-sweet chocolate chips plus more to sprinkle on top (dairy-free chocolate chips can be found here).

Directions

1. Set the oven to 350°

2. With a handheld mixer, mix all the liquid ingredients together in a medium/large mixing bowl.

3. Add in the salt, baking powder, baking soda, cinnamon, and pumpkin pie spice, then mix.

4. Add in flour last and mix.

5. Fold in the chocolate chips

6. Grease 2 muffin pans and scoop the batter with a 1/4 cup, filling the muffin tins 3/4ths full. This recipe makes around 19 muffins.

7. Bake for 16-19 minutes or until toothpick comes out mostly clean with a couple crumbs on it.

8. Serve warm with butter or coconut oil if DF!