INGREDIENTS
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1/2 cup butter (softened)
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1/4 cup honey
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1/4 cup light brown sugar
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1 teaspoon pure vanilla extract
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1 large egg
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1/2 cup pumpkin puree (canned puree)
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1 cup 2 tablespoons gluten free all-purpose flour
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1/2 teaspoon ground cinnamon
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2/4 teaspoons baking soda
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2/4 teaspoons baking powder
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2/4 teaspoons cream of tartar
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1/4 teaspoon salt
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1/4 teaspoon nutmeg
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2 tablespoons plant based buttermilk (1 1/2 tablespoons milk and 1/2 tablespoon lemon juice)
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1/2 cup chocolate chips (optional)
INSTRUCTIONS
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Preheat the oven to 350° F.
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Line muffin tin. (12 muffins)
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In a medium sized bowl, add the softened butter, honey and sugar. Mix together for one minute.
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Add the vanilla extract and egg and mix well.
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Add the pumpkin puree and mix well.
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In a large sized bowl, whisk together the flour, cinnamon, baking powder, baking soda, cream of tartar, salt and nutmeg.
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Add the wet ingredients mixture into the dry ingredients mixture and mix well.
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Add the buttermilk and mix until smooth.
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Fold in the chocolate chips (optional).
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Using a 1/4 measuring cup, scoop the batter into the twelve muffin liners.
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Bake for 18 minutes or until the muffins are set.
Buen provecho!