Low FODMAP Pumpkin Muffins with Chocolate Chips

Step 1

Preheat oven to 350°F. Grease a muffin tin or fill with muffin liners.

Step 2

In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.

Step 3

In a large bowl, whisk together pumpkin, maple syrup, extra-light tasting olive oil, eggs, and water.

Step 4

Gradually add the dry mixture to the wet mixture. Stir until just mixed. Fold in ½ cup chocolate chips.

Step 5

Divide batter into muffin tins and sprinkle with the remaining 2 tablespoons chocolate chips.

Step 6

Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean. Allow muffins to cool for 10 minutes before carefully removing.

Step 7

Serve muffins while they are still warm. Or, transfer muffins to a wire rack and cool completely before storing.