No Nuts? No Whey!

Living in an allergy-free world one day at a time.

Mini Pumpkin Pie Chocolate Chip Muffins

on January 24, 2013
1/4 cup Gluten-Free Bisquick® mix
1/4 cup pure cane sugar
1 teaspoon pumpkin pie spice (I make my own mix)
1 egg, beaten
1/4 cup almond milk
1/4 cup canned pumpkin (not pumpkin pie mix)
1/4 cup Enjoy Life mini semisweet chocolate chips
1. Heat oven to 350°F. Spray 16 mini muffin cups with cooking spray.
2. In medium bowl, stir together Bisquick mix, sugar, pumpkin pie spice, egg, milk and pumpkin until blended. Stir in chocolate chips. Divide batter evenly among muffin cups, filling each two-thirds full.
3. Bake about 10 minutes or until golden brown and tops spring back when lightly touched. Cool 5 minutes; remove from pan to cooling rack. Serve warm or cool.
Adapted from Betty Crocker Mini Pumpkin Pie Pancake Muffins
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