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Chocolate Chip Pumpkin Muffins

Today was the coolest day we have had so far this Fall, so I wanted to bake some nice warm treats for the kids for after school. Nope, it had nothing to do with my cravings for baked goods. It’s ALL about the kids. Sometimes it’s hard being so selfless…

Anyway, since it is finally fall, I wanted to bake something with pumpkin but I also wanted to make something that had lots of protein. These Chocolate Chip Pumpkin Muffins were perfect! Not only are they high in protein, fiber and healthy fat but they are also low glycemic so you won’t have crazy blood sugar swings and your energy will be steady. They’re kind of the perfect snack, breakfast, you name it! The also make for a great pre-workout snack since the oil from the coconut is burned immediately as energy! 

Anyway, I have to say, they turned out to be AMAZING!!! My daughter, who tends not to like bake goods, even liked these! That is RARE! Tate ate five…yes five.  And I’m not telling you how many I had.

Ingredients:

  • 3/4 cup coconut flour
  • 3/4 cup coconut palm sugar
  • 2 tsp pumpkin spice
  • 2 tsp cinnamon
  • 3/4 tsp baking soda
  • 1/2 tsp celtic sea salt
  • 9 organic eggs (room temperature)
  • 2 tbsp maple
  • 1 tsp vanilla
  • 1/3 cup coconut oil or butter, melted or avocado oil
  • 1/3 cup pumpkin purred
  • 2 tbsp coconut milk or milk of your choice
  • 1 cup dark chocolate chips, if desired

Before you begin, make sure you leave your eggs out so they can warm to room temperature or close to it. Otherwise the cold eggs won’t mix well with the melted coconut oil.

Directions:

  1. Preheat your oven to 350.
  2. Mix dry ingredients in a medium bowl.
  3. Mix the wet ingredients in a small to medium bowl.
  4. Now mix all (but the chocolate) ingredients together until blended well.
  5. Fold in the dark chocolate chips if you’d like. I did half with and half without.
  6. Now fill your silicon muffins cups (best baking investment ever) or paper muffin cups 2/3 of the way full.
  7. Cook for 25 or so minutes (until butter knife comes out clean) and eat while the chocolate is still melting!

Makes about 18 muffins.

Did I mention Tate had five? Good thing they are somewhat healthy!

“TATE!!! Where did ALL of the muffins go?”  This was his response…

Chocolate Chip Pumpkin Muffins
 
Author: stiritup.me
Ingredients
  • 3/4 cup coconut flour
  • 3/4 cup coconut palm sugar
  • 1 tbsp pumpkin spice
  • 1 tsp cinnamon
  • 3/4 tsp baking soda
  • 1/2 tsp celtic sea salt
  • 9 organic eggs (room temperature)
  • 2-3 tbsp maple
  • 1 tsp vanilla
  • 1/3 cup coconut oil, melted
  • 1/3 pumpkin purred
  • 2 tbsp coconut milk
  • 1 cup dark chocolate chips, if desired
Instructions
  1. Before you begin, make sure you leave your eggs out so they can warm to room temperature or close to it. Otherwise the cold eggs won't mix well with the melted coconut oil.
  2. Preheat your oven to 350.
  3. Mix dry ingredients in a medium bowl.
  4. Mix the wet ingredients in a small to medium bowl.
  5. Now mix it all together until blended well.
  6. Fold in the dark chocolate chips if you'd like. I did half with and half without.
  7. Now fill your muffin cups (spray with oil if not using paper or silicon) 2/3 of the way full. Cook for 25 or so minutes and eat while the chocolate is still melting!
 

 

  • Rebecca - Made these yesterday…they are awesome! Had to put them in here freezer to keep from devouring all of them myself! Thanks for another great recipe!!ReplyCancel

  • Lara - Made them! They are incredible. Whole family loves. Great school snack for Charlie.ReplyCancel

    • landriav - Awesome, so glad everyone liked them Lara!! 🙂ReplyCancel

  • Divya - Any tips on trying to make these without the eggs?ReplyCancel

    • landriav - Hi Divya! That is a tricky since these do require so many eggs. I would maybe try a recipe for almond flour instead or something that requires less eggs. Then you can try flax or chia seeds as a sub? Sorry Im not much help!!ReplyCancel

  • Lauren - Hi,
    I made these years ago and wanted to make them again for my son’s birthday esp since we have adopted a much healthier diet. Do you think we could sub almond flour or a gluten-free flour for the coconut flour? And same for the sugar, oil? He can’t have coconut…. Thank you!ReplyCancel

    • landriav - Hi Lauren! So sorry I am just now seeing this. Unfortunately you can’t sub coconut flour since it is so absorbing. You would really have to cut back on liquid or eggs.ReplyCancel

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