Double Pumpkin Muffins
 
 
If you're like me and can't get enough pumpkin, these gluten free muffins have pumpkin puree and seeds (and chocolate!)
Author:
Serves: 12 muffins
Ingredients
  • 2 cups oat flour
  • ¼ cup almond flour
  • 1 cup pumpkin puree
  • ⅓ cup coconut oil, melted
  • ¼ cup maple syrup
  • ¾ cup chocolate chips (I used dark chocolate)
  • 2 eggs
  • 2 tsp pumpkin spice mix
  • 1 tsp baking soda
  • 1 tsp salt
  • ¼ cup non-dairy milk
  • 3 tbsp pumpkin seeds
Instructions
  1. Preheat your oven to 350 degrees F
  2. Mix the wet ingredients - pumpkin, maple syrup, coconut oil, eggs, and milk
  3. Add in the flours, baking soda, salt and fold in the chocolate chips
  4. Spoon into the muffin tin, almost to the top
  5. Sprinkle pumpkin seeds evenly over, and gently tap the muffin tin to set
  6. Bake for 18-20 minutes
  7. Let cool and enjoy!
  8. Store in the fridge
Notes
Note that if you'd like a sweeter muffin, add in an additional ¼ cup of maple syrup
Recipe by dani california cooks at http://www.danicaliforniacooks.com/double-pumpkin-muffins/