Gluten -Free Chocolate Pumpkin Muffins

These gluten-free pumpkin muffins are also and Paleo, dairy-free. They are lightly sweetened with maple syrup. A great gluten free chocolate snack anytime of day.

Gluten-Free Chocolate Pumpkin Muffins – Recipe

The way of preparations – easy

Prep time

• Prep time – 10 minutes
• Cooking time – 23 minutes

Yields – 12 muffins

Ingredients:

• 2 large eggs
• 1 cup pumpkin puree
• 3 tbsp coconut oil melted
• 2 tbsp unsweetened almond milk (milk of choice)
• 1/3 cup maple syrup
• 1/2 tsp pure vanilla extract
• 2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 2 tbsp flax meal
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup mini chocolate chips dairy free or grated chocolate

Instructions on how to make gluten-free chocolate pumpkin muffins

• Preheat oven to 350 F.
• Grease a muffin tin.
• Place all ingredients (except chocolate) into a food processor or blender.
• Blend on high until thick and smooth.
• Add the batter to a mixing bowl and fold the chocolate into the batter.
• Transfer the batter into the muffin cavities by spooning it into each cavity, filling about 3/4 of the way full.
• Bake at well heated oven on 350 F, 22-24 minutes or until muffins are set on top.
• A toothpick should remove clean from the center of the muffins.
• Let the muffins set 7-10 minutes in the pan after removing from the oven.

Note: 

Store muffins in the refrigerator up to 10 days or in the freezer up to 60 days.

Nutritional Information (amount per muffin) 

• Calories – 103
• Total Fat – 6 g
• Total Carbs – 12 g (Fiber 3 g , Sugar 6 g )
• Protein – 3 g
• Cholesterol 31 mg