Mom’s Pumpkin Muffins

A twist on my mother’s pumpkin bread. Same incredibly delicious fall flavors, but without the gluten and loads of sugar. One-bowl instructions make this recipe a no-brainer!

Ingredients:

• 4 eggs

• 1 c. coconut sugar

• 1/2 c. granulated monkfruit

• 1 can pumpkin puree

• 3 c. 1:1 gluten-free flour

• 2 t. baking soda

• 1/2 c. non-dairy or regular milk

• 1/4 c. melted butter or coconut oil

• 1 t. vanilla extract

• 1 t. cinnamon (I prefer Ceylon)

• 1/2 t. nutmeg

• 1/2 t. cloves

• 1 t. salt

• 1/2 c. - 1 c. dark chocolate chips

---

Directions:

1. Preheat oven to 350 degrees.

2. Whip the eggs until blended in a large mixing bowl.

3. Add the rest of the ingredients and mix well.

4. Line muffin cups with paper liners.

5. Pour batter in muffin cups. Bake at 350 degrees for 20-25 minutes, until a toothpick comes out clean.

6. Cool and enjoy! Makes approximately 24 muffins.