Pumpkin Chocolate Chip Muffins

Gluten-free pumpkin muffins sweetened with brown sugar and maple syrup, studded with chocolate chips for a cozy, fall-ready bake.

Courtesy of Katie Blauser

6–12 Yield

350°F Oven

22–24 min Bake Time

A simple pumpkin muffin built for the season. Canned pumpkin, brown sugar, oil and maple syrup form a moist wet base, gradually combined with a gluten-free muffin mix and finished with chocolate chips for a cozy, easy bake.

Ingredients

Yield: 6-12

1 cup canned pumpkin (not pumpkin pie)
1/2 cup brown sugar
1/2 cup oil (coconut or olive)
2 eggs
2 cups Josie's Best Muffins & More Gluten-Free Mix
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons maple syrup
1/2 cup gluten-free chocolate chips

Instructions

Courtesy of Katie Blauser

Preheat the oven to 350°F. Grease or line a muffin tin.
Mix the wet ingredients together well.
Gradually add the dry ingredients and mix until there's no lumps. Gently stir in the chocolate chips.
Spoon the batter into the prepared muffin tin.
Bake for 22–24 minutes.