Pumpkin Muffins (Gluten Free)

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INGREDIENTS

• 1/2 cup butter (softened)

• 1/4 cup honey

• 1/4 cup light brown sugar

• 1 teaspoon pure vanilla extract

• 1 large egg

• 1/2 cup pumpkin puree (canned puree)

• 1 cup 2 tablespoons gluten free all-purpose flour

• 1/2 teaspoon ground cinnamon

• 2/4 teaspoons baking soda

• 2/4 teaspoons baking powder

• 2/4 teaspoons cream of tartar

• 1/4 teaspoon salt

• 1/4 teaspoon nutmeg

• 2 tablespoons plant based buttermilk (1 1/2 tablespoons milk and 1/2 tablespoon lemon juice)

• 1/2 cup chocolate chips (optional)

INSTRUCTIONS

1. Preheat the oven to 350° F.

2. Line muffin tin. (12 muffins)

3. In a medium sized bowl, add the softened butter, honey and sugar.  Mix together for one minute.

4. Add the vanilla extract and egg and mix well.

5. Add the pumpkin puree and mix well.

6. In a large sized bowl, whisk together the flour, cinnamon, baking powder, baking soda, cream of tartar, salt and nutmeg.

7. Add the wet ingredients mixture into the dry ingredients mixture and mix well.

8. Add the buttermilk and mix until smooth.

9. Fold in the chocolate chips (optional).

10. Using a 1/4 measuring cup, scoop the batter into the twelve muffin liners.

11. Bake for 18 minutes or until the muffins are set.

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Buen provecho!