Gluten Free Pumpkin Muffins

Gluten Free Pumpkin Muffins

Gluten Free Pumpkin Muffins

2 large eggs
3/4 cup lightly packed brown sugar
1/4 cup granulated sugar
1 cup pumpkin puree not pumpkin pie filling
3/4 cup unsalted butter melted and slightly cooled3
And many more.

  • First step, Preheat oven to 425°F. Line a 12 count muffin pan with liners and spray them nonstick cooking spray and set aside.
  • And then, In a large bowl, whisk the eggs, brown sugar, granulated sugar, pumpkin puree, melted butter and vanilla until combined. Add the gluten free flower, baking powder, baking soda, salt and pumpkin pie spice to the wet ingredients and gently whisk until just combined, being careful not to overmix. Add the chocolate chips, reserving a few for the tops of the muffins, and fold in gently. The batter will be thick.
  • Next step is, Fill the muffin cups all the way full and almost overflowing. Add the reserved chocolate chips to the top of the unbaked muffins.
  • Complete Ingredients and Instructions:

  • Rated 4/5 based on 62 Reviews

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