Gluten-free Pumpkin Chocolate Chip Mini Muffins {Dairy-free}

Step 1

Preheat oven to 375°. Spray mini-muffin pan well with cooking spray. Set aside.

Step 2

In a large bowl, whisk together flour, xanthan gum, baking powder, cinnamon, salt, and baking soda.

Step 3

In another large bowl, whisk together pumpkin puree, brown sugar, oil, sugar, applesauce, eggs and vanilla extract until smooth.

Step 4

Using a spatula, stir †he wet ingredient mixture into the dry ingredients until just combined. Stir in 1 cup (6 ounces) of semi-sweet chocolate mini chips.

Step 5

Use a small cookie scoop or spoon to fill mini muffin pan cavities almost completely full. Sprinkle the tops of all muffins with remaining chocolate chips.

Step 6

Bake for 11 minutes at 375°. Let muffins sit in the pan 5 minutes before carefully removing to a wire rack to cool.

Step 7

If you want to freeze these, let them cool completely, then place in a Ziploc Freezer Bag, remove excess air, label and freeze!

Step 8

Makes approximately 48 mini muffins.