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–+ servings
[Paleo] Pumpkin Chocolate Chip Muffins

[Paleo] Pumpkin Chocolate Chip Muffins

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Servings 12 muffins

Ingredients
  

  • 1 cup pumpkin puree
  • ½ cup real maple syrup
  • ½ cup melted coconut oil , melted
  • 3 eggs
  • 1 tsp vanilla extract
  • ½ cup coconut flour
  • 1 tsp pumpkin pie spice
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup dairy-free chocolate chips (I used Enjoy Life brand)

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a large mixing bowl, combine the pumpkin puree, maple syrup, coconut oil, eggs and vanilla. Whisk to combine.
  • Add the coconut flour, pie spice, cinnamon, nutmeg, salt, baking soda, and baking powder. Whisk again to combine until there are no clumps.
  • Add the chocolate chips and use a spoon or spatula to stir them in. Line a muffin tin with muffin liners (or non-stick spray) and spoon the batter into the muffin tin. Fill them 3/4 of the way to the top.
  • Bake for 30-33 minutes, until slightly brown on top.
  • Let them cool for 5-10 minutes before removing them from the pan.
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