Optional ice cream scooper or ½ cup measuring cup for even distribution of muffin mix
1 ¾CupPamela's Gluten Free Baking MixIf you cannot find the mix use: 1 ¾ cup (your favorite) flour, 1 tsp baking soda & 2 tsp baking powder.
½tsp sea salt
2tsp ground cinnamon
¼tsp ground nutmeg
1/4 tsp ground ginger
1Cup SugarWe used Trader Joe's coconut sugar in place of refined sugar.
½cup brown sugaror 1-2 tbs blackstrap molasses for more nuturition & less sugar
1 canpumpkin puree(be sure to get pure pumpkin puree, 15 oz.)
½cupcoconut oil, ghee or clarified butter, melted
1bagmini- chocolate chipsOptional (also you may use any size chocolate chip the mini's are fun with kids.)
Preheat the oven to 375 degrees. IF you are baking with chocolate chips preheat the oven to 350 instead & cook a little longer (25 minutes).
Combine dry ingredients (first 5 ingredients), make a well in the center of the bowl & set aside.
Combine wet ingredients & sugar.
Gently combine wet & dry mixtures. Pour the wet mixture into the large bowl with the dry mixture. Do not overmix.
Use an ice cream scooper for even distrubtiuon of the mix (the "old fashioned" kind with the metal part that scrapes out the excess mixture in the scoop) or ½ cup measuring cup (not as fun if the kids are helping).
Bake 22 minutes or until a toothpick inserted comes out clean.
Wait about 5 minutes (it won't be easy!) for the muffins to cool and then transfer to cooling racks.
Pamela's baking mix includes baking powder as well and makes these muffins really light and fluffy.