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




  1. Preheat the oven to 350 and place liners in a standard muffin pan.
  2. In a large bowl, combine the pumpkin, coconut oil, honey, eggs and vanilla. Set aside.
  3. In a separate bowl, combine the remaining ingredients.
  4. Add the dry ingredients to the wet, and stir to combine.
  5. Gently scoop the batter into the prepared muffin pan.
  6. Bake 30-35 minutes, until golden brown and fluffy.


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