Chocolate Chunk Pumpkin Muffins {paleo, refined, dairy and gluten free}
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 2 cups almond flour
  • ½ cup sifted coconut flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 15oz can plain pumpkin
  • 3 eggs
  • ½ cup coconut sugar
  • ¼ cup coconut oil melted
  • 1 tsp maple extract
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ tsp fine pink Himalayan sea salt
  • ¼ ground cloves
  • ½ cup of Lily's chocolate chips
Instructions
  1. In a food mixer add pumpkin, eggs, sugar, oil, extracts, salt and spices. Mix until creamy.
  2. Add the almond flour and sift in the coconut flour. Add baking soda and powder and blend.
  3. Careful not to over mix ingredients.
  4. Add chocolate chips and mix them with a spoon.
  5. Line a muffin tin with unbleached liners and fill almost to the top.
  6. Bake in a 350 degree oven for 25 minutes or until a tooth pick comes out clean.
Notes
I have found when using coconut flour if I sift it before adding it to my ingredients, whatever I am baking turns out fluffy compared to dense and heavy. Letting these muffins cool will help them to firm up for easy travel. However, it is very hard not to eat them first out of the oven. I also have used Enjoy brand chocolate chunks {in the picture you can see them}. Keep in mind if you are staying away from cane sugar that is in the Enjoy brand Lily's is your best bet as they are sweetened with stevia. I have made these in mini muffin tins too but the baking time should be less so they don't dry out too much.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at https://spoonfulofhealth.com/chocolate-pumpkin-muffins-paleo-refined-dairy-and-gluten-free/