This recipe makes juicy, tasty and gluten-free muffins.
2
Set the oven at 200 degrees celsius.
3
Whisk eggs, sugar and brown sugar until eggy.
4
Mix gluten-free flour, baking powder, vanilla sugar, salt, cloves and cardamom in a bowl.
5
Melt butter in a saucepan and allow to cool slightly.
6
Now you have to mix it all up. Sift in the flour mixture to remove lumps in the dough. Do this alternately with the butter and pumpkin purée. Stir gently with a spatula so that the air bubbles do not come out of the mixture.
7
Chop the dark chocolate into pieces and stir it into the dough.
8
Divide the batter into muffin tins. If you do not have muffin tins, you can use baking paper you have cut into squares of 10x10 cm and bake them in small cups or a muffin tin.
