Gluten-free muffins with pumpkin
When I crave sweet pastries, the first thing that comes to my mind are muffins! I spontaneously created this recipe a few weeks ago, and made a combination of gluten-free flour, pumpkin, and dark chocolate. The recipe is easy to prepare so make sure you try it.
1 ¼ cups of gluten-free all-purpose flour mix (Note: cannot be substituted with coconut flour)
2 tbsp pumpkin pie spice
1 tsp baking soda
½ tbsp salt
1 cup pumpkin puree
½ cups coconut sugar
2 whole eggs
¼ cups of grapeseed oil
2 tbsp organic maple syrup
1 tbsp pure vanilla extract
½ cups dark chocolate broken into little pieces
⅓ cups chopped walnuts
Mix flour, pumpkin pie spice, baking soda and salt in a bowl. In another bowl, mix well the pumpkin puree, coconut sugar, eggs, oil, maple syrup and vanilla extract. Next, mix the wet ingredients with the dry ones until it becomes moist. Add pieces of dark chocolate and chopped walnuts. Fill a muffin pan (greased or coated with paper) up to ½ or ¾ of mold volume. Bake at 190°C for about 20 minutes or until a toothpick inserted into the dough is removed with no residue stuck. After baking, leave the muffins in the pan for 10 minutes, then serve.