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