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Pumpkin Chocolate Chip Muffins

SnacksDairy Freegluten-freeJoyous ComfortKid FriendlyVegetarian

Ingredients

  • 1/2 cup coconut flour*
  • 2.5 tsp of pumpkin spice or better yet combine the following: 1 1/2 tsp cinnamon 1/2 tsp nutmeg, 1/4 tsp ground ginger, 1/4 tsp ground cloves -- that's what I did :)
  • 2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 2/3 cup pumpkin puree
  • 1/2 cup maple syrup
  • 1/2 cup coconut oil melted
  • 6 small eggs whisked
  • 2 tsp vanilla extract
  • 1/2 cup chocolate chips

Instructions

  • Combine all the dry ingredients (excluding the chocolate chips) in a large mixing bowl. In a separate bowl, whisk together the wet ingredients.
  • Then add the wet to the dry ingredients. Fold in chocolate chips.
  • Place batter into muffin tin cups.
  • Bake at 350 degrees F for 35 minutes or until a fork inserted into the middle of the muffin comes out clean.
  • Makes 15 muffins. Or 12 if you make them larger.

Notes

*Yes this is correct. Coconut flour is extremely absorbent!
If you wish to double this recipe, you can do it without doubling the eggs and simply just add a bit more water to the batter till you get a muffin texture. I added about 4-6 tbsp water when I double the rest of the ingredients. I also don't double the maple syrup and it turns out great! I use some stevia instead.
Find this recipe and more at https://www.joyoushealth.com/19218-blog-pumpkin-chocolate-chip-muffins/