Pumpkin Chocolate Chip Muffins

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During the season of fall, I immediately become absolutely obsessed  with everything pumpkin, as the basic white girl that I am! I find Pumpkin Puree very hard to find in England, but once I found cans and cans of stacked up at Whole Foods, I bought multiple so I could start my baking. For my first recipe, I decided to start easy, by making some Pumpkin Chocolate Chip Muffins. I feel like everyone should experience the amazing taste of these, so I will share my recipe with everyone!

In a large bowl or food processor, mix together wet ingredients:

1 cup Libby’s Pumpkin Puree

1 tbsp Vanilla Extract

1 Large Egg

60 mL Walden Farms Calorie Free Maple Syrup

In a separate bowl or food processor, mix together dry ingredients:

1 Cup Gluten-Free Oats

2 tbsp Brown Sugar

0.2 tsp Salt

0.5 tsp Baking Soda

0.2 tsp Baking Powder

1 tsp Cinnamon

0.2 tsp Pumpkin Pie Spice

Once both bowls are mixed, combine and stir until blended.

Fold in 0.5 cups Dark Chocolate Chips.

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Separate into Muffin tins

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Bake at 180 Celcius for ~10-15 minutes

Bon Appetite 🙂 Let me know how you think of them!
Stay fit xx

 

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