Fall pumpkins are finally making their way out of the garden and onto your porch. Why not turn some into muffins too! These mini pumpkin pecan chocolate chip muffins are a perfect fall treat. Great for a quick breakfast, an after dinner snack or a treat for your friends.
Pumpkin Pecan Chocolate Chip Muffins
2/3 c. Brown rice flour
2/3 c. Tapioca flour
1/3 c. Millet flour
3/4 c. Evaporated cane sugar
3/4 tsp. Xanthan gum
1 tsp. Baking powder
1/2 tsp. Baking soda
1/2 tsp. Sea salt
1 Tb. Pumpkin pie spice
1 c. Pumpkin puree
1/4 c. Coconut oil
1/4 c. Coconut yogurt or applesauce
3/4 c. Chocolate chips
1/2 c. Pecans, chopped
Preheat oven to 350 F.
In medium bowl, sift together flours, sugar, baking soda, baking powder, xanthan gum, pumpkin pie spice and salt.
In another medium bowl, whisk together pumpkin, oil, yogurt and eggs.
Add pumpkin mixture to dry mix and combine well.
Add chocolate chips and pecans.
Grease muffins pans with coconut oil.
Bake 15 – 25 minutes, depending on size.
I made mini muffins and large heart muffins. (minis 18-20 min./ hearts 25 min.)
Check with a toothpick if you’re unsure.
Let cool, at least 5 minutes.