Gluten-free | Low Sugar
1
In a mixing bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment, cream the unsalted butter, brown sugar, and sugar together until combined.
View More
2
Mix the eggs into the creamed butter until smooth and creamy, and a light yellow/orange color.
View More
3
Mix in the Greek yogurt or sour cream, pumpkin puree, and vanilla extract. Scrape down the sides of the bowl as needed.
View More
4
In a small mixing bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, and pumpkin pie spice until combined.
View More
5
Slowly mix the flour into the batter, just until the streaks of flour disappear. Mix in mini chocolate chips.
View More
6
Scoop ½ cup portions of the batter into the prepared muffin pan. Bake for 23-26 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
View More
7
Let cool and enjoy with a cup of freshly brewed coffee, hot Chai, or hot chocolate!
View More