Chocolate Chip Pumpkin Muffins
Author: 
 
Ingredients
  • ¾ cup coconut flour
  • ¾ cup coconut flour
  • ¾ cup coconut palm sugar
  • ¾ cup coconut palm sugar
  • 1 tbsp pumpkin spice
  • 1 tbsp pumpkin spice
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • ¾ tsp baking soda
  • ¾ tsp baking soda
  • ½ tsp celtic sea salt
  • ½ tsp celtic sea salt
  • 9 organic eggs (room temperature)
  • 9 organic eggs (room temperature)
  • 2-3 tbsp maple
  • 2-3 tbsp maple
  • 1 tsp vanilla
  • 1 tsp vanilla
  • ⅓ cup coconut oil, melted
  • ⅓ cup coconut oil, melted
  • ⅓ pumpkin purred
  • ⅓ pumpkin purred
  • 2 tbsp coconut milk
  • 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) ⅔ of the way full. Cook for 25 or so minutes and eat while the chocolate is still melting!
Recipe by Stir It Up! at https://stiritup.me/chocolate-chip-pumpkin-muffins/