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Coconut Flour Pumpkin Chocolate Chip Muffins

September 8, 2014

Is anyone else as excited about Fall as I am?? I cannot wait for the leaves to change and to feel the crisp cool air! Not to mention all the delicious pumpkin recipes!!! I’ve recently discovered coconut flour and have started baking with it like crazy around here.

Coconut Flour

I’m honestly sad that it took me so long to try it. It is such a great option if you are looking for a healthy, delicious, grain free (gluten free) baking option. If you have never baked with coconut flour then I urge you to try this recipe, it will truly open your eyes to how easy it is to bake with out using wheat or other grains. 

 

coconut flour pumpkin muffins 

I always look forward to this time of year so I can bake pumpkin breads, cookies, muffins etc…. and this is the first time I’m doing it using coconut flour. These muffins came out great. Pumpkin + Chocolate is the best combination. The texture is so fluffy and perfect.

Coconut Flour Pumpkin Chocolate Chip Muffins
2014-09-04 20:34:07
Serves 6
A delicious moist and healthy pumpkin muffin! You will not be disappointed!
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1/3 cup canned pumpkin (I like to use organic, I feel that it taste so much better)
  2. 1/3 cup pure maple syrup
  3. 1/4 cup coconut oil, melted
  4. 3 eggs, whisked
  5. 1 tsp vanilla extract
  6. 1/4 - 1/3 cup coconut flour
  7. 1/2 tsp cinnamon
  8. 1/4 tsp nutmeg
  9. 1/8 tsp cloves
  10. 1/8 tsp ginger
  11. 1/2 tsp baking soda
  12. 1/2 tsp baking powder
  13. pinch of salt
  14. 1/3 cup Enjoy Life Chocolate Chips
Instructions
  1. Preheat oven to 350 degrees
  2. Mix together wet ingredients in a bowl: pumpkin, maple syrup, coconut oil, eggs, and vanilla extract.
  3. In another bowl, whisk together coconut flour, cinnamon, nutmeg, ground cloves, ginger, baking soda, baking powder, and salt.
  4. Pour dry ingredients into wet ingredients and mix well.
  5. Fold in chocolate chips
  6. Scoop batter into 6 silicone baking cups
  7. Bake for 28-30 minutes
Notes
  1. If you like your muffins a little more moist use 1/4 cup coconut flour, if not use 1/3 cup. I used closer to 1/3 and they were perfect!
By Jen @ SavedbytheKale
Adapted from PaleOMG
Adapted from PaleOMG
Saved by the Kale http://savedbythekale.com/

coconut flour pumpkin muffins 

 

Let’s Chat

What’s your favorite Fall recipe?

Have you tried baking with coconut flour?

 

 

Filed Under: Desserts, Featured, Gluten Free, Recipes Tagged With: coconut, coconut flour, dairy free, gluten free, grain free, muffins, pumpkin, pumpkin muffins, wheat free

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