Pumpkin Chocolate Chip Muffins

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Pumpkin Chocolate Chip Muffins

Author: Julianna Saucier

I’ve been thoroughly enjoying all of the pumpkin recipes this Fall, and these Pumpkin Chocolate Chip Muffins certainly do not disappoint.

Ingredients

• 5 Tbsp ground flaxseed + 8 Tbsp water (stir & let sit 5 minutes)
• 2 cups coconut sugar
• 1 cup pumpkin puree
• ⅔ cup melted coconut oil
• 2 tsp pure vanilla extract
• 2 cups almond flour
• ½ cup tapioca flour
• 3 Tbsp coconut flour
• 4 tsp cinnamon
• 2 ½ tsp baking soda
• 1 tsp salt
• 1 cup chocolate chips

Instructions

1. Preheat oven to 350°F and grease two standard-sized muffin trays, or line with muffin liners.
2. In a large bowl, thoroughly mix together flax mixture, coconut sugar, pumpkin puree, coconut oil, and vanilla.
3. Add all ingredients, except chocolate chips, and mix thoroughly. Then, fold in chocolate chips.
4. Scoop evenly into muffin tray - should make about 18 muffins.
5. Bake for 30-35 minutes.
6. Enjoy!

A soft and fluffy texture, loaded with chocolate chips (the most important food group), and perfectly sweet. Paleo, vegan, gluten free, dairy free, egg free.