Gluten Free Pumpkin Chocolate Chip Muffins

If you want a delicious muffin that is gluten free, refined sugar free, and easy to make, then give these a try.  They're my  husband's favorite muffins even though we don't typically eat gluten free.  They have a fluffy and moist texture and are the perfect addition to your breakfast.  

Ive tried using several different gluten free 1:1 flours over the years, and they differ A LOT. Some have a more dense texture some are just... not great.  The best I have  found  is Bob's Red Mill Gluten Free 1-to-1 Baking flour

 Pre heat oven to 375°

Here is the Recipe, Let me know what you think!

1 15 oz Can of pumpkin 

1 tsp baking soda

1/3 cup coconut oil

1/2 cup maple syrup

1/2 teaspoon cinnamon

1/8 tsp salt

1 tsp pure vanilla extract

2 eggs

1 1/2 cupsgluten free 

1/2 cups chocolate chips

In a bowl, combine everything except the flour.  Mix well then add flour and mix in until incorporated. Add chocolate chips and stir in.  

In a mini muffin pan these bake at 350° for 16 minutes.  In a regular muffin tin they will take 22 minutes.  You will start to see a golden brown color and a little bit of lift from the sides of the pan and then you'll know they're done. 

I haven't tried these muffins with regular flour, so if you do let me know how they come out. I have used regular sugar instead of maple and they come out just as delicious.  

Hope you enjoy!