Allergen Free Pumpkin Chocolate Chip Muffins

By sandy_h

From myAllergy Kingdom
Does not contain the top eight food allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soy).

Ingredients

• 1 cup pumpkin puree
• 1/3 cup vegetable oil
• 2 teaspoons baking powder mixed with 3 tablespoons water
• 1 1/4 cup sugar
• 1 1/4 cup rice flour
• 1 teaspoon baking powder
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup dairy- and wheat-free mini chocolate chips, plus extra for topping (optional)

Details

Servings 12
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

Preheat oven to 350. Grease a muffin tin or line with paper liners.

In a large bowl, mix together pumpkin puree, vegetable oil, baking soda and water mixture, and sugar until well blended. In another bowl, whisk together the flour, baking powder, pumpkin spice, baking soda, and salt.

Add to the pumpkin mixture and whisk until just combined. Fold in the chocolate chips.

Spoon butter into prepared muffin tin, filling each about 2/3 full. Sprinkle a few more chips on top of the muffins.

Bake for 25 to 30 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Cool in the pan for 5 minutes, then transfer muffins to a cooling rack.