Gluten Free Chocolate Chip Pumpkin Muffins

Yesterday morning, as I was getting breakfast ready for Landon, he asked for muffins. We didn't have any so I promised him we would make some together when I got home from work, which made him super happy. I like it when my kid is happy.

We decided to make a variation of my Almond Flour Pumpkin Muffins. I didn't realize how much I had changed ingredients until I went back and looked at the original Pumpkin Muffin recipe. So, essentially I have a brand spankin' new one for you!

Gluten Free Chocolate Chip Pumpkin Muffins

1 can of pumpkin puree (less a couple of tablespoons for your pint sized kitchen helper)

1/4 C raw butter

3/4 C all natural applesauce

4 eggs (we use local or at least free range/cage free organic)

1/4-1/2 C raw local honey (use more or less until you reach your desired sweetness)

2 tsp organic apple cider vinegar (we like Bragg's)

1/2 C almond milk

2 tsp pure vanilla extract

1 C rice flour

4 C Honeyville almond flour

2 tsp baking soda

2 tsp ground cinnamon

2 tsp ground nutmeg

1/2 C chocolate chips

Add all wet ingredients to a blender and blend for approximately 2 minutes. Blending is a key step in the process because it mixes everything to create a smooth, airy batter. Add in your dry ingredients and blend for another 2-3 minutes, stopping to scrape the sides of the blender halfway between. Transfer everything to a bowl, add in the chocolate chips and stir by hand until everything is incorporated. Fill your muffin tins 3/4 full and bake for 24-28 minutes at 325 degrees. This recipe makes 24 muffins. 

Variation for those with nut allergies:
You can use approximately 2 cups of coconut flour in place of the almond flour.

Variation to make these grain free:
Use 1/2 cup coconut flour in place of the rice flour. 

P.S. There are no photos of our muffins when the came out of the oven because we were too busy devouring them.

He's ready to get this muffin party started!

Raw local butter is a new addition to this recipe. It added a really nice flavor as well as moisture to the finished product.

Dairy, nut and soy free chocolate chips! YUM!

I measured the almond flour then Landon carefully added it to the wet mixture.

We usually eyeball the amount of honey, which Landon enjoys because he gets to squeeze it all by himself!

In goes the applesauce.

Adding almond milk gives the muffins a moist texture.

Landon's treat at the very end is a few chocolate chips, which he LOVES!