Healthy Pumpkin Muffins
Healthy Pumpkin Muffins
Healthy Pumpkin Muffins
Healthy Pumpkin Muffins
Healthy Pumpkin Muffins
Healthy Pumpkin Muffins
Healthy Pumpkin Muffins
Healthy Pumpkin Muffins
Healthy Pumpkin Muffins cover
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Ingredients

0 allergens identified

Healthy Pumpkin Muffins

Instructions

1
First, preheat oven to 350 degrees Fahrenheit. Generously spray a muffin pan with nonstick spray.
2
In a large mixing bowl, add eggs, pumpkin purée, melted coconut oil, maple syrup, milk and vanilla. Stir to combine.
3
Then, add in flour, pumpkin pie spice, cinnamon and baking soda. Stir to combine.
4
Fold in chocolate chips.
5
Divide batter into greased muffin pan. Dot with extra chocolate chips on top if desired.
6
Bake for 17 to 19 minutes or until muffins no longer look gooey in the middle.
7
Finally, remove from oven. Allow muffins to cool for 10 minutes in pan before removing.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

  • Drain Pumpkin Purée Thoroughly 🎃
    Place pumpkin purée in a fine-mesh strainer lined with cheesecloth for 15 minutes to remove excess moisture, ensuring your muffins stay fluffy rather than dense and soggy.
  • Room Temperature Eggs for Better Rise 🥚
    Let eggs sit at room temperature for 10 minutes before mixing—they incorporate better into the batter, creating superior lift and moisture in your gluten-free muffins.
  • Bloom Spices in Coconut Oil 🌟
    Warm your pumpkin pie spice and cinnamon in the melted coconut oil for 30 seconds before adding other ingredients to release essential oils and intensify the warm, complex flavor profile.
  • Don't Overmix the Batter ✋
    Fold ingredients together gently until just combined—overmixing gluten-free flour develops unwanted density and toughness; a few lumps are perfectly fine and lead to superior texture.
  • Fill Cups Strategically for Even Baking 🧁
    Fill muffin cups two-thirds full and place chocolate chips on top last, so they stay suspended rather than sinking to the bottom during the 25-minute bake.
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