These Pumpkin Chocolate Chip Muffins, recipe by Joyous Health, sounded so delicious that I just had to try them! These muffins are easy to make (which I love) and super moist and yummy!
1/2 cup coconut flour
2 1/2 tsp of pumpkin spice (or 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground ginger, 1/4 tsp ground cloves)
2 tsp baking powder
1/4 tsp sea salt
2/3 cup pumpkin puree (if you use canned, make sure to buy 100% pure pumpkin, nothing added)
1/2 cup maple syrup
1/2 cup coconut oil, melted (I use 1/2 cup organic ghee or butter)
6 eggs, whisked
2 tsp vanilla extract
1/2 cup chocolate chips (use 70% dark or higher) OR use 1/2 cup raw cacao nibs if I’m avoiding sugar
Combine all dry ingredients (excluding the chocolate chips or cacao chips).
In a separate bowl, whisk the wet ingredients together.
Add wet ingredients to the dry ingredients.
Fold in chocolate chips OR cacao nibs.
Put batter into muffin tin cups.
Bake at 350 degrees F for 35 minutes or until a fork inserted into the middle of the muffin comes out clean.
Sprinkle cinnamon on baked muffins. (optional – this is what I did).