Paleo Pumpkin Chocolate Chip Muffins
Red Carpet Enterprises, Inc
Paleo Pumpkin Muffins are a simple and healthy breakfast recipe! They are ready in 30 minutes & freezer friendly! Plus they are gluten-free, grain-free, dairy-free and have no refined sugar!
Ingredients
- ½ cup coconut flour
- ¼ cup almond flour
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ tsp sea salt
- 1 cup pumpkin puree
- 1/3 cup coconut sugar
- 1 tsp pure vanilla extract
- 2 TBS coconut oil melted
- 4 eggs lightly beaten
- ¼ cup chocolate chips or cinnamon chips
Instructions
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Preheat the oven to 375 degrees F. Grease a standard muffin pan, set aside.
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Combine coconut flour, almond flour, cinnamon, pumpkin pie spice baking soda, and salt in a small bowl, set aside.
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In a large bowl, combine pumpkin, coconut sugar, melted coconut oil and vanilla.
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Add eggs and stir until completely combined. .
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And the dry ingredients to the wet ingredients and stir until the mixture is smooth and there are no lumps.
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Mix in chocolate chips (or cinnamon chips) by hand.
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Let the mixture set for 5 minutes. (this gives the coconut flour time to soak up the moisture).
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Scoop ¼ cup portions of batter into the prepared muffin pan.
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Bake for 20-25 minutes until a toothpick inserted into the center of each muffin comes out clean. (To make into bread bake in 9×5” loaf pan for 35-40 minutes!)