Gluten Free Pumpkin Chocolate Chip Muffins

Gluten Free Pumpkin Chocolate Chip Muffins

1 ½ cups (209g) Bob’s Red Mill 1:1 gluten free baking flour (spooned and leveled)
1 Tbsp cornstarch
1 tsp baking soda
¾ tsp baking powder
2 tsp ground cinnamon
And so on.

  • Step one. Preheat the oven to 350℉. Line a standard 12-cup muffin pan with cupcake/muffin liners and set aside.
  • Next step is, In a large mixing bowl, whisk together flour, cornstarch, baking soda, baking powder, spices, and salt. Set aside.
  • Step three, In a medium mixing bowl, whisk together eggs, brown sugar, pumpkin purée, oil, yogurt, and vanilla until smooth and totally combined.
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  • Rated 4/5 based on 38 Reviews

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