Gluten Free Pumpkin Chocolate Chip Muffins

INGREDIENTS NEEDED

Wet ingredients:
• 1 cup canned pumpkin puree
• 1/2 cup 5% Greek yogurt
• 2 large eggs
• 1/4 cup real sugar (coconut, brown, or cane)
• 1 tsp vanilla extract
• 3 tbsp melted butter

Dry ingredients:
• 1 3/4 cups (245g) King Arthur 1:1 gluten-free baking flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp salt

Mix-in:
• 4 oz semi-sweet chocolate chips, divided (3 oz for batter, 1 oz reserved for tops)

Pumpkin Chocolate Chip Muffins

Makes 12 Muffins

Instructions:
1. Preheat oven to 350°F. Line or grease a 12-cup muffin tin or use liners
2. In one bowl, whisk together pumpkin, yogurt, eggs, sugar, vanilla, and melted butter until smooth
3. In a separate bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt
4. Add dry ingredients to wet and mix until just combined
5. Fold in 3 oz of chocolate chips
6. Using an ice cream scoop, portion batter evenly into a muffin tin (12 muffins)
7. Sprinkle reserved 1 oz chocolate chips on top of each muffin & let batter rest for 10 mins
8. Bake at 350°F for 20 minutes, or until a toothpick comes out clean
9. Cool in the pan 5 minutes, then transfer to a wire rack

Macros: 180 calories 7g Fat / 28g Carbs / 3g protein / 10g Sugar / 3g Fiber