Ingredients
Scale
- 2 cups Gluten Free 1:1 Baking Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 2 large eggs or 2 chia or flax eggs*
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup coconut oil or vegetable oil
- 1–15 ounce can pumpkin puree (not pumpkin pie filling)
- ¾ cup chocolate chips
Streusel Topping:
- 1/4 cup granulated sugar
- 2 tablespoons gluten free flour
- 1/2 teaspoon ground cinnamon
- 1 tablespoon butter
Instructions
- Pre-heat oven to 350 degrees F. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a medium sized bowl and mix until combined.
- In a large bowl, add eggs, brown sugar, granulated sugar, and oil. Beat with an electric mixure for 20 seconds. Add the pumpkin and mix for 15 seconds. Add the dry ingredients to the wet ingredients, in two batches, and beat until everything is combined, about 20 seconds. Use a spatula to gently fold the chocolate chips into the batter.
- Add all of the streusal ingredients to a medium sized bowl and mix with your hands or with a pasty cutter until mixture resembles bread crumbs.
- Line a muffin tin with liners and use an ice cream scoop to scoop the batter into the muffin tin. Add about 2 teaspoons of streusal to the top of each muffin and bake them until a toothpick comes out clean, about 25-30 minutes. Let muffins cool on a cooling rack for 30 minutes before eating.
Notes
*I’ve made this recipe using a mixture of flax and chia eggs and it worked great!
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Breakfast, Dessert, Gluten Free