• Katie

Gluten Free Pumpkin Muffins

Ready to make the fluffiest pumpkin muffins you’ll find?! These muffins are so perfectly moist but not dense and they just scream fall.


1 cup canned pumpkin ( not pumpkin pie )

1/2 cup brown sugar

1/2 cup oil ( coconut or olive )

2 eggs

2 cups @josiesbestgf Muffins & More mix

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons maple syrup

1/2 cup chocolate chips


Preheat the oven to 350°F. Grease or line a muffin tin. Mix the wet ingredients together well.


Gradually add the dry ingredients and mix until no lumps. Gently stir in the chocolate chips. Spoon the batter into the prepared muffin tin. Bake for 22-24 minutes.