Pumpkin Chocolate Chip Coconut Flour Muffins
  • 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
  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.
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/pumpkin-chocolate-chip-coconut-flour-muffins/