Australian Pumpkin and Chocolate Chip Muffins (GF)
Author: www.sparklesintheeveryday.com
Recipe type: Muffins
- 1 cup of pumpkin puree
- 2 eggs - whisked
- ¾ cup of chocolate bits
- 1¾ cup of gluten free self raising flour
- 1 teaspoon of cinnamon
- ½ teaspoon of nutmeg
- ½ teaspoon ground ginger
- 1 teaspoon of baking powder
- ¾ cup of caster sugar
- ½ salt
- 1 teaspoon of vanilla
- ½ cup of coconut oil - melted
- To make Pumpkin Puree
- Take ½ of a pumpkin ... I have used all types including Queensland Blue, Kent and even Butternut pumpkins.
- Cut your pumpkin into chunks, remove the seeds and place in a microwave bowl and cook for 5 to 7 mins or until the pumpkin is soft and 'mashable'.
- Then with a fork or a potato masher, mash the pumpkin.
- To make the muffins you need 1 cups worth of pumpkin puree.
- To make the muffins
- In a large bowl add in the baking powder, salt, cinnamon, nutmeg, ground ginger, sugar and chocolate bits.
- In another bowl add in the melted coconut oil, pumpkin puree and mix, then add in the 2 whisked eggs with the vanilla and combine.
- Mix the pumpkin mixture into the egg mixture and stir to combine.
- Spoon into muffin tin and bake at 180ÂșC for 20 mins or until a toothpick inserted into the centre, comes out clean.
Recipe by Sparkles in the Everyday! at https://www.sparklesintheeveryday.com/2016/10/australian-pumpkin-muffins-gf.html
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