Ingredients
Equipment
Method
Baking Instructions
- Preheat your oven to 350°F (175°C) and prepare your muffin tin.
- In a large mixing bowl, add pumpkin puree, eggs, and melted coconut oil. Whisk until smooth.
- In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Gently fold in chocolate chips.
- Divide the batter among the muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes until a toothpick comes out clean. Let cool for 5 minutes in the tin.
- Transfer to a wire rack to cool completely.
Nutrition
Notes
To prevent dense muffins, avoid overmixing. Use quality gluten-free flour for best results. Store in an airtight container.