Chocolate Chip Pumpkin Muffins

Category: dessert
Diets: gluten-free, paleo, vegetarian, low carb
Products: coconut oil, coconut nectar

Ingredients
½ cup pumpkin puree (fresh or canned)
1/3 cup coconut nectar
¼ cup coconut oil (melted)
3 whisked eggs
1 tsp. Vanilla extract
¼ cup coconut flour
½ tsp. nutmeg
1 tsp. Cinnamon
1/7 tsp. Powdered ginger
½ tsp. Baking soda
½ tsp. Baking powder
Pinch salt
½ cup mini chocolate chips (for best results use Enjoy Life Mini Chocolate Chips)

Instructions
1. Preheat oven to 350F
2. Mix all wet ingredients together (pumpkin puree, coconut nectar, coconut oil, vanilla extract)
3. In a seperate bowl, whisk all dry ingredients together (coconut flour, nutmeg, cinnamon, ginger, baking soda, baking powder, salt)
4. Combine the wet and dry ingredients
5. Fold in the chocolate chips
6. Line a muffin tin with muffin liners or coat the sides of the tin with coconut oil
7. Spoon the mixture into the tin to make apx. 6 muffins
8. Bake 35-40 minutes


Print Recipe
Chocolate Chip Pumpkin Muffins
Servings
Servings

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