Gluten- Free and Nut- Free Pumpkin Muffins

Pumpkin is a great source of vitamin A, vitamin C, B vitamins, potassium, antioxidants, fiber, and monounsaturated fats! We also used cassava flour, or “yuca” flour, which is another root veggie so it’s nut-free!

Tis the season, so we thought we’d share this delicious chocolate chip pumpkin muffin recipe that is also gluten- free and nut- free!

Cassava Flour Chocolate Chip Gluten- Free and Nut- Free Pumpkin Muffins⁠

⁠Ingredients:⁠

2 cups cassava flour⁠

2 tsp baking powder⁠

1 tsp baking soda⁠

2 tsp cinnamon⁠

1 tsp ground nutmeg⁠

½ tsp ground ginger⁠

½ tsp sea salt⁠

3 eggs whisked⁠

¼ cup pure maple syrup⁠

¼ cup vegetable oil⁠

1 tsp vanilla⁠

1 Tbsp honey⁠

1 can pumpkin puree⁠

½ cup chocolate chips (we used Lily’s milk chocolate due to their lower sugar and higher fiber content, however use any that you would like)⁠

*to increase fiber add ¼ cup ground flax seeds

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Directions:⁠

1. Preheat oven at 350F⁠

2. Whisk together dry ingredients, then in a separate bowl, whisk together wet ingredients. ⁠

3. Pour wet ingredients into dry ingredient mix until no clumps remain.⁠

4. Pour into greased muffin tin.⁠

5. Bake for 45- 50 minutes. Let cool and then enjoy!⁠