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Gluten-Free Pumpkin Chocolate Chip Muffins

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"This recipe was inspired by another recipe on the site but I succeeded in creating a gluten-free version that has an excellent texture and taste, and according to my husband, they don't taste gluten free and look wonderful!"
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35 m servings 318 cals
Original recipe yields 24 servings (24 muffins)

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  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F (200 degrees C). Line two 12-cup muffin tins with paper liners.
  2. Beat eggs in a large bowl with an electric mixer until smooth. Beat in sugar, peanut oil, and pumpkin puree.
  3. Combine coconut flour, sorghum flour, almond flour, baking soda, baking powder, xanthan gum, cinnamon, and salt in large bowl. Add to egg mixture; beat until well combined. Fold in chocolate chips.
  4. Spoon batter into the prepared muffin cups, filling each 3/4 full.
  5. Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes. Check with a toothpick and bake further in 1- to 2-minute increments.


  • Cook's Note:
  • You can substitute cinnamon with pumpkin spice mix.

Nutrition Facts

Per Serving: 318 calories; 21.1 g fat; 32.2 g carbohydrates; 3.5 g protein; 31 mg cholesterol; 288 mg sodium. Full nutrition

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