Pumpkin Chocolate Chip Muffins

Original recipe: https://beamingbaker.com/one-bowl-gluten-free-pumpkin-chocolate-
chip-muffins-gf-vegan-dairy-free/#tasty-recipes-21322-jump-target

My modifications: real eggs instead of flax eggs; almond flour replaced with ground
flax & Namaste flour; reduced amount of chocolate chips. This is a 4x batch, so if you
don’t need 48 muffins, cut it back.

4 cups pumpkin puree
1 cup melted coconut oil
1 1/2 cups pure maple syrup
1 1/2 cups coconut sugar
4 eggs
4 teaspoons vanilla

8 cups GF oat flour (you can grind rolled oats in your blender until fine)
1 cup ground flax
1 cup Namaste GF flour mix (or other GF mix)
4 teaspoons baking soda
2 teaspoons baking powder
8 teaspoons pumpkin pie spice
1 tsp salt

3 cups mini chocolate chips

Oven – 350 degrees

Whisk the wet ingredients until well incorporated.

Combine the dry ingredients in a large bowl and add the wet mixture. Use a hand mixer
to completely combine. Stir the chocolate chips in with a spatula or wooden spoon.

The batter will be thick. Don’t add additional liquid.

Fill muffin liners with a large cookie scoop or small spatula, almost to the top. Bake
18-25 minutes, rotating the pans on your oven racks part way through for even
cooking.