Blake’s Chocolate Pumpkin Muffins

 

1 3/4 cup gluten-free-all-purpose flour

1 1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon kosher salt

1/4 teaspoon ground nutmeg

1 cup pure canned pumpkin

1 cup of dark chocolate chips

1/2 cup of avocado oil

2 large eggs

 

Preheat oven to 350 degrees. Place muffins cups into the standard 12-cup muffin tin.
Whisk flour, baking powder, cinnamon, pumpkin spice, salt and nutmeg in a medium bowl.
Whisk brown sugar, avocado oil, dark chocolate, eggs in a separate medium bowl and beat vigorously until smooth and combined. Add flour mixture and mix until evenly incorporated.

Divide mixer evenly amounts the muffin cups and bake. Insert a toothpick in the center comes out clean.

Cook for 22-25 minutes, serve at room temperature

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