Allergy-friendly Pumpkin Chocolate Chip Muffins

This Pumpkin Chocolate Chip Muffin is really easy to make. All we did was add a dash of pumpkin puree into Cherrybrook Kitchen's allergy-friendly chocolate chip muffin batter and that's it.

Ingredients

• 1 box of Cherrybrook Kitchen Chocolate Chip Muffin Mix
• 1/2 cup Tempt Hemp Unsweetened Original Milk 
• 1/3 cup oil
  
• 1 cup pumpkin puree
  
• 1/2 teaspoon ground cinnamon

Yields: 6 muffins

Total time: 10 mins  

Directions

1. PREHEAT - Preheat a muffin tray to 400 F and line it with muffin liners
   
2. MIX - Add all the ingredients into a large mixing bowl. Stir them together until everything is completely mixed. Be careful not to overmix, though.
   
3. BAKE - Pour muffin batter in the muffin liners till they're 2/3rds full. Don't fill to the top or your muffins will overflow and be misshapen. Bake for 12 minutes or till a toothpick comes out clean from the top of a muffin.
   
4. COOL - Allow your Pumpkin Chocolate Chip Muffins to cool for about 10 minutes in the muffin tin before transferring them to a cooling rack.