Gluten Free Pumpkin Chocolate Chip Muffins

It's hard not to love these gluten-free muffins! Tender, lofty and just a bit sweet, the chocolate chips are just the right touch. Cassava flour is a perfect gluten free flour here, mild tasting and not at all crumbly. Enjoy! See this recipe made at 'How Chandra Does Food' on YouTube.

https://youtu.be/n1KExfoSalU

Makes 12-15 muffins

Ingredients:

1 cup pumpkin*

3 eggs (or 3 flax eggs for vegan muffins)

3/4 cup coconut sugar

1/2 cup neutral flavored oil - I used avocado

1 tsp vanilla extract

1 1/2 tsp pumpkin pie spice

1 1/2 cups cassava flour**

1 tsp baking soda

1/2 tsp fine sea salt

1/2 cup chocolate chips

Directions:

Stir together cassava flour, baking soda, salt and chocolate chips in a small bowl. Set aside.

Beat eggs and pumpkin together in a medium bowl until thoroughly combined.

Add sugar and beat in well.

Add oil, vanilla, and pumpkin spice. Beat to combine.

Fold dry ingredients into wet being careful not to over-mix. Mixture should be thick but pourable. If mixture seems too dry, add a bit of water or milk.

Bake at 350 degrees for 18-20 minutes in lined or greased tins, until a toothpick pricked into a muffin comes out clean. Remove to cooling rack to cool before storing.

*Pumpkin purée from a can is thicker than homemade pumpkin. This recipe is written using homemade pumpkin, so if using canned, you might need to adjust the liquid content by adding water or milk.

**Cassava flour can vary in it's performance. Some flour will absorb more liquid than others, add water or milk if needed to account for a drier brand of cassava flour. I use Ottos brand and find it worth the extra expense in texture.