By Susanne Johnson
Pumpkin Chocolate Muffins (Gluten- and Dairy-Free)
5 steps
Prep:10minCook:25min
You won't even know these are gluten- and dairy-free.
Note: Farmer's Market Foods Organic Pumpkin Pie Mix is made with evaporated cane juice, and includes a blend of cinnamon, nutmeg, ginger, cloves and allspice.
Updated at: Thu, 17 Aug 2023 01:06:24 GMT
Nutrition balance score
Good
Glycemic Index
54
Low
Glycemic Load
29
High
Nutrition per serving
Calories453.6 kcal (23%)
Total Fat24.8 g (35%)
Carbs53.3 g (21%)
Sugars10.6 g (12%)
Protein8 g (16%)
Sodium290.2 mg (15%)
Fiber7 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Preheat oven to 375F. Prepare 12 muffin cups by lining them with silicone liners, or you can grease and line the pan with paper liners.
Muffin PanStep 2
Combine dry ingredients in a medium bowl and set aside. In a separate bowl, mix together eggs, oil, vanilla and pumpkin with a whisk.
Step 3
Add dry ingredients to wet with a spatula, alternating with the almond milk. Stir in chocolate chips and hazelnuts.
Step 4
Divide mixture into prepared muffin cups -- they will be heaping tall, but don't worry about this.
Step 5
Bake for about 25 minutes. They will brown slightly.
Notes
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