Gluten-Free Pumpkin Muffins

  • Author: My Heart Beets
  • Yield: approx. 12 muffins



  1. Preheat oven to 350°F.
  2. Add all of the ingredients except for the chocolate chips into a blender and blend until smooth. Fold in the chocolate chips.
  3. Pour batter into a lined muffin tin.
  4. Bake at 350°F for 15-18 minutes, or until a toothpick comes out clean.
  5. Allow the muffins to cool on a wire rack.
  6. Store the muffins in the fridge for 4-5 days (if they last that long).