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Pumpkin Spice Chocolate Chip Muffins - Karla Salinari
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Pumpkin Spice Chocolate Chip Muffins

Ingredients
1 medium banana, mashed
1 (15oz) can of pumpkin puree
1/4 cup maple syrup
1 tsp vanilla extract
2 cups chickpea flour (you can use oat flour too)
2 tsp pumpkin spice
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup dairy-free chocolate chips

Instructions: Preheat the oven to 375F. To a large mixing bowl add the wet ingredients and combine. In a small bowl add the dry ingredients and combine. Mix the wet ingredients with the dry ingredients and mix to combine. Fold in the chocolate chips. Line a muffin tip with muffin liners. Evenly spread the mixture and bake for 20min or until a toothpick inserted comes out mostly clean. Remove from the oven and let cool before serving.

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VERSIÓN EN ESPAÑOL

Muffins de Calabaza y Chocolate

Ingredientes
1 plátano mediano, machacado
1 lata de 15 oz de puré de calabaza
1/4 de taza de jarabe de arce
1 cucharadita de extracto de vainilla
2 tazas de harina de garbanzo (también puedes usar harina de avena)
2 cucharaditas de especias de calabaza
1/2 cucharadita de bicarbonato de sodio
1/2 cucharadita de levadura en polvo
1/2 cucharadita de sal
3/4 de taza de chispas de chocolate sin lácteos

Instrucciones: Precalienta el horno a 375°F. En un tazón grande, agrega los ingredientes húmedos y mezcla. En un tazón pequeño, agrega los ingredientes secos y mezcla. Combina los ingredientes húmedos con los ingredientes secos y mezcla hasta que estén bien incorporados. Agrega las chispas de chocolate y mezcla. Forra un molde para muffins con capacillos para muffins. Distribuye la mezcla de manera uniforme y hornea durante 20 minutos o hasta que al insertar un palillo, este salga casi limpio. Retira del horno y deja enfriar antes de servir.

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