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
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!
1 comment
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Do you think sweet potatoes would work instead of the butternut squash? I don’t have one and I’d really love to make these today!