Pumpkin Chocolate Chip Muffins
Nothing beats a delicious muffin! Light, fluffy, and moist, this Pumpkin Chocolate Chip Muffins checks all the boxes. Made with 10 ingredients!
Servings: 12 muffins
Ingredients
- 3 eggs large
- 3/4 cup coconut sugar*
- 1 cup pumpkin puree not pumpkin pie filling
- 3 cups almond flour
- 2 tablespoons coconut flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp pumpkin pie spice
- 1/4 tsp salt
- 1/4 cup chocolate chips save more for topping
Instructions
- Preheat oven to 350ºF. Line a muffin tin with paper liners or use silicone muffin tin. Set aside.
- In a large bowl, mix together eggs, coconut sugar, pumpkin puree and eggs.
- In a medium bowl add almond flour, coconut flour, baking soda, baking powder, pumpkin pie spice and salt. Mix everything together until all is combined.
- Fold in chocolate chips. Divide the batter among the prepared muffin cups. This is very important: fill each muffin cups three-quarters of the way. It’s about two and a half tablespoon per muffin cups. The dough will be a bit thick, but it will work perfectly. Sprinkle with additional chocolate chips as desired.
- Bake for 20-25 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean.
- Place the pan on a wire rack and let the muffins cool completely. It’s about 30 minutes. Enjoy!
Notes
- Avoid overfilling the muffin liner as it'll overflow. Don't add more than two and a half tablespoons per muffin cup.
- Avoid overmixing the batter or the muffins will become tough.
- To store: Store the muffins in the fridge for up to a week or on the counter for 3 days. Make sure they're in an airtight container.
- To freeze: You can freeze the muffins for up to 3 months.
Nutrition
Serving: 1/12 | Calories: 268kcal | Carbohydrates: 26g | Protein: 8g | Fat: 15g | Cholesterol: 48mg | Sodium: 191mg | Potassium: 399mg | Fiber: 3g | Sugar: 21g