Low FODMAP Pumpkin Chocolate Chunk Muffins

Name: Low FODMAP Pumpkin Chocolate Chunk Muffins
Total time: 45 min
Ingredients: ½ cup (1 stick; 113 g) unsalted butter, (very soft, cut into pieces); 3/4 cup (149 g) sugar; 1 teaspoon vanilla extract; 2 large eggs, (at room temperature); 1 1/4 cups (300 g) canned pure pumpkin, (such as Libby's); 1 ½ cups (218 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour); 1 teaspoon baking soda; 1 teaspoon cinnamon; ½ teaspoon salt; 5 ounces (140 g) semisweet chocolate chunks, ( divided (see directions below))

www.fodmapeveryday.com

Our Low FODMAP Pumpkin Chocolate Chunk Muffins are also gluten-free, lactose-free and easy enough for non-bakers to make. Freeze well, too.

View full recipe on www.fodmapeveryday.com

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Ingredients

½ cup (1 stick; 113 g) unsalted butter, (very soft, cut into pieces)
3/4 cup (149 g) sugar
1 teaspoon vanilla extract
2 large eggs, (at room temperature)
1 1/4 cups (300 g) canned pure pumpkin, (such as Libby's)
1 ½ cups (218 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour)
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
5 ounces (140 g) semisweet chocolate chunks, ( divided (see directions below))