Gluten-Free Pumpkin Muffins with Chocolate Chips

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!

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 341 Calories

Ingredients

• 2 cups white sugar
• 2 cups semisweet chocolate chips
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 4 large eggs
• 1 cup canned pumpkin puree
• 1 ½ teaspoons xanthan gum
• 1 cup almond flour
• 1 cup sorghum flour
• 1 cup coconut flour
• 1 ½ cups peanut oil

Recipe Instructions

Step 1

Spoon batter into the prepared muffin cups, filling each 3/4 full.

Step 2

Preheat oven to 400 degrees F (200 degrees C). Line two 12-cup muffin tins with paper liners.

Step 3

Beat eggs in a large bowl with an electric mixer until smooth. Beat in sugar, peanut oil, and pumpkin puree.

Step 4

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.

Step 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.