Pumpkin Chocolate Chip Coconut Flour Muffins

Grain Free/Gluten Free Pumpkin Chocolate Chip Coconut Flour Muffins-www.thenourishinggourmet.com

By Katie Mae, from Nourishing Simplicity

Warm pumpkin muffins full of tantalising spices and gooey chocolate chips, fresh from the oven.

Fall is in the air! Sometimes I feel like Anne Shirley as I welcome the joys of Autumn. Crisp leaves are turning colors and falling to the ground to be crunched under our feet.

I’m so glad I live in a world where there are Octobers.
― L.M. Montgomery, Anne of Green Gables

As the cooler weather settles in I find myself longing for moments to curl up in a cozy sweater with a good book and tasty pumpkin treats like soaked pumpkin scones and pumpkin pie lattes. Even as the world is “dying” I find myself coming alive after a long, hot summer.

What better way to celebrate the changing of seasons than with treats full of warming spices like cinnamon and ginger that we find to be synonymous with this time of year?

When you have food allergies or sensitivities it can be disheartening when so many pumpkin delights are off limits. That’s where these pumpkin chocolate chip coconut flour muffins come in. They are grain and dairy-free (if you chose) yet are not lacking in flavor. They have been a favorite in my house for a few years now and I am happy that they are finally being shared with you!

Pumpkin Chocolate Chip Coconut Flour Muffins

  • 1/2 cup coconut flour
  • 1/4 teaspoon salt
  • 1/2 cup pumpkin puree
  • 1/2 cup milk (coconut, almond, cow or goat)
  • 1/2 cup mini chocolate chips
  • 1/4 cup sucanat
  • 1/4 cup coconut oil, gently melted
  • 4 eggs
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger

1. Mix the coconut flour, sucanat, cinnamon, nutmeg, ginger, baking powder, and salt together in a bowl.

2. Mix the pumpkin puree, eggs, milk, coconut oil, vanilla extract in a bowl until smooth. Pour the wet ingredients into the dry ingredients. Stir with a whisk until smooth.

3. Add the chocolate chip, stir to mix.

4. Place the cupcake liners in a cupcake pan. Fill the liners 2/3 of the way full.

5. This recipe should make about 12 regular sized muffins or about 30 mini muffins.

6. Bake at 325, for mini muffins 15-20 minutes. For regular muffins, 20-25 minutes.

7. Stick a toothpick or fork in a muffin to determine if the muffins are done. If it comes out clean you will know they are done.

Pumpkin Chocolate Chip Coconut Flour Muffins
 
 
Ingredients
  • ½ cup coconut flour
  • ¼ teaspoon salt
  • ½ cup pumpkin puree
  • ½ cup milk
  • ½ cup mini chocolate chips
  • ¼ cup sucanat
  • ¼ cup coconut oil, gently melted
  • 4 eggs
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
Instructions
  1. Mix the coconut flour, sucanat, cinnamon, nutmeg, ginger, baking powder, and salt together in a bowl.
  2. Mix the pumpkin puree, eggs, milk, coconut oil, vanilla extract in a bowl until smooth. Pour the wet ingredients into the dry ingredients. Stir with a whisk until smooth.
  3. Add the chocolate chip, stir to mix.
  4. Place the cupcake liners in a cupcake pan. Fill the liners ⅔ of the way full.
  5. This recipe should make about 12 regular sized muffins or about 30 mini muffins.
  6. Bake at 325, for mini muffins 15-20 minutes. For regular muffins, 20-25 minutes.
  7. Stick a toothpick or fork in a muffin to determine if the muffins are done. If it comes out clean you will know they are done.

 

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Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living, and faith. Ethnic and Midwest foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for over 30 amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day.

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Comments

  1. Amy says

    How long/well do these keep? I’ve tried baking muffins with coconut flour before and noticed they only kept on the counter for a day. How did you store these and for how long?

    • says

      I am so sorry I missed this Amy! I only leave them on the counter for a couple days before I put them in the fridge. I keep them in a glass container for no more than a week.

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