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Butternut Pumpkin Muffins

Recipe Description:
makes 12 muffins
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Prep Time:15 minutes
Cook Time:15 minutes
Total Time:15 minutes
Cuisine: sweets
Keyword: refined sugar free, vegan

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

  • Directions
    Preheat 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!