Servings: 12 servings
- ¾ cup coconut flour
- ¾ cup coconut palm sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 6 large eggs room temperature
- ⅓ cup pumpkin puree
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened canned coconut milk stirred well
- ⅓ cup coconut oil melted
- 1 cup dairy-free chocolate chips or dairy-free chocolate chunks
Preheat the oven to 350º F (180ºC). Grease or line with silicone liners 12 muffin cups in a muffin tin.
In a medium bowl, mix together the coconut flour, coconut palm sugar, pumpkin pie spice, cinnamon, baking soda, and salt. In another bowl, whisk together the eggs, pumpkin puree, maple syrup, vanilla and coconut milk until well combined. Add the wet ingredients to the dry ingredients and mix until well combined. Add in the melted coconut oil and stir until smooth. Fold in the chocolate.
Using an ice cream scoop, scoop batter into prepared muffin pan so each muffin cup is about two-thirds full. Bake in preheated oven for 23-25 minutes or until a toothpick inserted in the middle muffin comes out clean. Cool for 10 minutes in pan then transfer to wire rack.
- These taste best when warm and the chocolate is melty!
- To store, wrap individually in plastic wrap and place in fridge or freezer. They keep really well in the freezer for several months. To serve, warm in toaster oven at 350ºF (180ºC) for 1-2 minutes or microwave for 30 seconds on 50% power
- This recipe makes 12 standard-size muffins or 6 jumbo muffins. Nutrition info is for 1 standard sized muffin. Muffins in the photos are jumbo-sized
- Recipe adapted from Super Paleo Snacks cookbook
Calories: 289kcal | Carbohydrates: 32.1g | Protein: 6.1g | Fat: 16.3g | Saturated Fat: 10.7g | Cholesterol: 93mg | Sodium: 165mg | Fiber: 4.2g | Sugar: 23.8g