Pumpkin Chocolate Chip Muffins

So.... I have a bit of an obsession with making pumpkin muffins with chocolate chunks ALL the time. I've tested these babies out 3 times in 3 ways and they are TASTY AF. It could be stemmed from Brewed Awakening changing theirs over to pumpkin pecan recently... hmmmm..... There has been a nudge within to start baking more and playing in the kitchen; what better way than to dive into pumpkin and chocolate. Yummmmo!

Soft. Fluffy. Super Tasty. & Aint No Nasties in Them!

I wouldn't say I am a baker at all. I change things around so much that I've had some interesting creations when it comes to the science of baking. But, these are AMAZING! The baking gods were with me.... we'll my handsome king was with me and the Gamma energy was flowing. 

I dont think I have ever experienced a muffin so fluffy and light in my entire life all while being #glutenfree! Yup, these muffins are gluten free and low sugar! BOOOMMM!

Drum Roll Please....... 


Pumpkin Chocolate Chip Muffins

makes roughly 16 muffins (depending on your scoop, hehe!)

+ 2 cups gluten free flour
+ 1 tbsp baking powder (2 tsp cream tartar + 1 tsp baking soda)
+ 1/2 tsp Himalayan sea salt
+ 3/4 cup coconut sugar
+ 1-2 tbsp cinnamon
+ 1 tsp vanilla bean
+ 1 1/2 cup coconut mylk
+ 2 eggs (or chia/flax eggs to make it vegan)
+ 1 cup pumpkin puree
+ 1/4 cup coconut oil, melted
+ 2/3 cup coconut chips , of choice (King and I are a bit of cacao lovers so I would say closer to 1 cup is #soyum)

+ start Yo oven and pre-heat to 400F.
+ using melted coconut oil grease your muffin tray and set aside. I used a mega 6 muffin tray and a standard 12 pan muffin tray.
+ melt coconut oil and set your mylk & eggs aside to come to room temperature (this will avoid the coconut oil from solidifying and making it clumpy AF- yuck!)
+ in a bowl mix together your GF flour, salt, cinnamon, baking powder, coconut sugar and whisk together.
+ in a separate bowl add in coconut mylk, pumpkin puree, vanilla, eggs (or vegan egg), coconut oil, and love
+ folding the liquid ingredients into the dry; mix em together and here comes the good part
+ add chocolate chips!!!
+ scoop into muffin trays- they RISE so don't overfill or you will have a mega muffin top (no pun intended hehe)
+ bake for 16-17 minutes in standard 12 muffin tray or 20-22 minutes in mega 6 muffin tray style
+ cool on baking rack
+ store in air-tight container and try to contain yourself!

Please Note: these muffins are next level and you will want to consume them all in less than a day. I strongly recommend that you do; please why the heck not! Be wild and free! Only Jokes!

Additional Notes:
- Different gluten free flour mixtures will have different consistency in the final texture. I use cup 4 cup style over in our kitchen. If you try with another I would love to know your experience! Comment below or send an email to info@brittanyreid.ca
- Vegan egg: 2 tbsp chia seeds with 4-5 tbsp water. Let stand for 5 minutes to bloom and add at the very end before scooping into muffin tray. You can also use flax seed, ground up.
- Once coconut oil that has been melted touches something cold it solidifies and chunks up. Try to remind yourself to bring out your eggs and mylk before you mix the liquids all together so they aren't as cold.


Ciao for now