Pumpkin chocolate chip muffins
A grain-free treat, with a soft fluffy texture. Serve these for holiday brunch, or make a double batch to freeze for the week
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 12 1x
Ingredients
Scale
- 1/3 cup pumpkin puree
- 2 tablespoons coconut oil
- 3–4 tablespoons of honey, depending on how sweet you’d like them
- 3 eggs
- 1 teaspoon vanilla
- 1/2 cup almond meal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4–1/2 cup mini chocolate chips
- 1 teaspoon pumpkin pie spice
- pinch of sea salt
Instructions
- Preheat the oven to 350 and place liners in a standard muffin pan.
- In a large bowl, combine the pumpkin, coconut oil, honey, eggs and vanilla. Set aside.
- In a separate bowl, combine the remaining ingredients.
- Add the dry ingredients to the wet, and stir to combine.
- Gently scoop the batter into the prepared muffin pan.
- Bake 30-35 minutes, until golden brown and fluffy.
Nutrition
- Serving Size: 6