1 2/3 cups gluten free all purpose baking flour. I use Bob's Red Mill.
1 teaspoon xanthan gum (yes, you need this)
1/2 cup farm fresh maple syrup
1 tablespoon of pumpkin pie spice. Or, you can create your own concoction of spices. This is what I did with cinamon, nutmeg, mace, allspice . . .
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large farm fresh eggs
1 cup plain pumpkin
1 stick best grass fed butter. I use Kerry's Gold Butter.
1 cup dark chocolate chips or caocao nibs. I use Ghiradelli chips.
Heat oven to 350 degrees. I use parchment muffin baking cups. Mix all dry ingredients in a large bowl. Whisk eggs, pumpkin, maple syrup, and butter in separate bowl until well blended. Stir in chocolate chips. Pour over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened.
Scoop batter evenly into muffin cups. Bake 20 to 25 minutes. Patience is a virtue!
Remove from oven and turn out onto rack to cool. Place in container and enjoy within 1-2 days!
Thank you so much for reading! I hope you enjoy them as much as we do. No, the puppies cannot partake in this healthy-ish muffin treat.