Can I make gluten-free pumpkin muffins dairy-free?

Yes. Use dairy-free yogurt, like So Delicious brand. Use melted coconut oil in place of the butter. Use dairy-free chocolate chips, like Enjoy Life brand.

Can I freeze Pumpkin Chocolate Chip Muffins?

Yes! Muffins freeze and reheat beautifully. Place the cooked and cooled muffins in a gallon-sized freezer bag and seal tightly–squeezing out as much air as humanely possible.

What if I don't have Coconut Flour?

Almond flour is a popular choice for substituting coconut flour. You can generally replace 1/2 cup of coconut flour with around 1 to 1 1/2 cups of almond flour. Start with the lower end of the range and adjust as needed. Almond flour has a different texture, so your final product might be slightly different.

Gluten-Free Pumpkin Muffins

Name: Gluten-Free Pumpkin Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 cup coconut flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon cinnamon; 4 large eggs; 1/3 cup plain yogurt; 1/3 cup pure maple syrup; 2 tablespoon unsalted butter, melted; 1 1/2 teaspoon pure vanilla extract; 1/3 cup pumpkin puree; 1/2 cup chocolate chips

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Gluten-Free Pumpkin Muffins

These fall-flavored muffins are high in fiber and protein, low in carbs, gluten-free and delicious, too! Try a batch and stick some in the freezer for another time.

Yield: 12 muffins 1x

Prep: 20 minutesCook: 25 minutesTotal: 45 minutes

Units:

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Ingredients

1/2 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
4 large eggs
1/3 cup plain yogurt
1/3 cup pure maple syrup
2 tablespoon unsalted butter, melted
1 1/2 teaspoon pure vanilla extract
1/3 cup pumpkin puree
1/2 cup chocolate chips

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Instructions

Make It Now:

Preheat oven to 350°F degrees.
Grease your 12-cup muffin tin or use muffin cups.
In a small bowl, mix together the coconut flour, baking soda, salt, and cinnamon.
In a large bowl, whisk together the eggs, yogurt, maple syrup, butter, vanilla extract, and pumpkin.
Add the dry ingredients to the wet and stir well to combine until no lumps remain and batter is thick. (The great thing about coconut flour is that you can’t over-mix it!)
Stir in the chocolate chips to the batter. (Note: The batter will be thicker than pancake batter but thinner than peanut butter.)
Divide the batter between the muffin cups evenly.
Bake for approximately 22-25 minutes, until top and edges begin to turn a light golden brown. The muffin should spring back when you touch lightly on the top.
Allow to cool in the pan for 5 minutes before serving.

Freeze for Later: Bake muffins as directed. Let cool completely. Put muffins in freezer-safe bag or container. Freeze for up to 3 months.

Prepare From Frozen: Remove muffins from freezer and thaw overnight in the refrigerator or warm them in microwave.

Notes/Tips

Dairy-Free Version: Use dairy-free yogurt, like So Delicious brand. Use melted coconut oil in place of the butter. Use dairy-free chocolate chips, like Enjoy Life brand.
Freeze the leftover pumpkin puree for future use, like in any of our 10 Must-Try Pumpkin Recipes.
The batter is a bit more runny than typical muffin batter. This is normal.

Cuisine: American Method: Baking

Find it online: https://thrivinghomeblog.com/gluten-free-pumpkin-muffins/