Gluten Free Pumpkin Chocolate Chip Muffin

This luscious Pumpkin Chocolate Chip Muffin is a favorite at our bakery and has a moist, tender crumb studded with rich chocolate chips. Brown rice flour and almond meal combine to create a delicious flavor and satisfying texture. Photo courtesy of Vitacost.com.

Servings

12 servings

Prep time

10 minutes

Cook time

25 minutes

Passive time

n/a

Ingredients

3 cups Brown Rice Flour or Organic Brown Rice Flour
1 cup Almond Flour or Natural Almond Flour
4 tsp Baking Powder
2 tsp Pumpkin Pie Spice
1/2 tsp Sea Salt
15 oz canned Pumpkin Purée 1 1/2 to 1 3/4 cups
1 1/3 cups Whole Milk
1 cup Cane Sugar
2 Eggs
1/2 cup Oil
1 Tbsp Vanilla Extract
1 cup Chocolate Chips

Instructions

Preheat oven to 375°F; line a muffin tin with paper liners and spray with pan spray.
Combine flours, baking powder, spices and salt in a medium bowl. In a large bowl, whisk together pumpkin puree, milk, sugar, eggs, oil and vanilla. Add the dry ingredients to the wet and stir to combine. Fold in the chocolate chips.
Divide batter between prepared muffin cups, about 1/2 cup per muffin. Bake until set, 25-30 minutes.