Butternut Pumpkin Muffins
Recipe Description: makes 12 muffins
Ingredients
wet:
- 1 cup canned pumpkin
- 1 cup butternut squash, fresh or frozen (if frozen, defrost in microwave)
- 1/2 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 cup maple syrup
- 1/4 cup coconut sugar
- 3 eggs
dry:
- 1 1/2 cups GF one to one flour (I like Bob's Red Mill brand)
- 2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup chocolate chips, plus more for the top
Instructions
- DirectionsPreheat the oven to 350°F and line a muffin tin with paper liners or spray with cooking spray.
- In a blender, combine the canned pumpkin, butternut squash, melted coconut oil, vanilla extract, maple syrup, coconut sugar, and eggs. Blend until well combined.
- Pour the wet mixture into a large mixing bowl.
- In a separate bowl, whisk together the gluten-free flour, pumpkin pie spice, salt, baking powder, and baking soda.
- Gradually add the dry ingredient mixture to the bowl containing the wet ingredients.
- Stir until all the ingredients are thoroughly combined and a smooth batter forms.
- Gently fold in the 1/2 cup of chocolate chips into the batter.
- An ice cream scoop, evenly distribute the batter into the prepared muffin cups, filling each about 2/3 full.
- Sprinkle a few additional chocolate chips on top of each muffin.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes before eating. Enjoy!
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