Pumpkin Chocolate Chip Muffins

Allergy Friendly + Gluten Free + Vegan

Makes:  36 mini muffins/18 medium-large muffins
Prep Time:  10 minutes
Cook Time:  15 minutes
Difficulty:  easy

Pumpkin and chocolate are a match made in heaven. Did you know you can freeze muffins for up to 3 months? Make a large batch and store them for later!

Ingredients

Hungry Harry's Muffin Mix (1 x 17 oz package)

3 eggs or egg replacers

1 cup plus two tablespoons milk of choice

2 tablespoons oil of choice (note: if using an oil that's solid at cool temperatures, like coconut oil, melt the oil before beginning this recipe)

1/2 tablespoon gluten-free vanilla extract

1/4 cup canned pumpkin

3 tablespoons of pumpkin pie spice

1 cup chocolate chips

 

How To:

Preheat oven to 360°F.
Sift Hungry Harry’s Muffin Mix into a large bowl.
Add oil, milk, egg, vanilla, pumpkin puree and pumpkin pie spice. Mix until blended into a smooth batter. Fold in chocolate chips.
Spoon batter into prepared muffin pan, filling each cup 2/3 of the way full.
For a 12 mini muffin pan, bake for 12-15 minutes. For a 6 medium-large muffin pan, bake for 20-25 minutes.
Remove muffin pan from the oven. You can test for doneness be inserted a toothpick into the center. The muffins are done when the toothpick comes out clean.
Allow the muffins to cool before removing from the pan. Enjoy!