Anyway. This has been the favorite muffin recipe for my kids lately. They especially like them with a little bit of grass-fed butter and a small drizzle of honey on top, which is what I do if I leave the chocolate chips out. I came across this variation accidentally when I was trying to finish up a 1/2 of a 15-oz can of pumpkin. I decided to just put what was left in the can instead of the 1/4 cup it usually calls for. I also only had 5 eggs on hand that day... I decided to try it (I figured it couldn't be as big of a cooking disaster as I've had before) and actually liked them better because they seem less "eggy" than the typical gluten-free, paleo-type muffin recipe. Hope you love them!
Pumpkin Chip Muffins
Ingredients
5 eggs
1 cup pumpkin (1/2 15-oz can) - make waffles, pancakes, or enchiladas with the other 1/2 can!
1/3 cup coconut oil
1 teaspoon vanilla extract
5 eggs
1 cup pumpkin (1/2 15-oz can) - make waffles, pancakes, or enchiladas with the other 1/2 can!
1/3 cup coconut oil
1 teaspoon vanilla extract
1 tablespoon pure grade B maple syrup
1/2 cup coconut flour
1/2 teaspoon sea salt
1/4 teaspoon baking soda
2 teaspoons cinnamon
1/2 cup coconut flour
1/2 teaspoon sea salt
1/4 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
pinch of cloves
1/2 cup dark chocolate chips - optional (Enjoy Life Mini Chips or Dark Chocolate Morsels both work great or cut up a dark chocolate bar, or make your own)
Directions
1. Preheat oven to 350.
2. Whisk eggs, pumpkin, coconut oil, vanilla, & maple syrup in a large mixing bowl.
3. Add coconut flour, salt, baking soda, all spices, and stir until well combined.
4. Gently fold chocolate chips into the batter, if using.
4. Scoop 1/4 cup of the batter into 12 muffin cups lined with parchment muffin papers. Don't use regular muffin papers with gluten-free baking. Half the muffin will end up stuck to the cup when you try to take it out to eat.
5. Bake 35-40 minutes.
Makes 12 muffins
1/2 cup dark chocolate chips - optional (Enjoy Life Mini Chips or Dark Chocolate Morsels both work great or cut up a dark chocolate bar, or make your own)
Directions
1. Preheat oven to 350.
2. Whisk eggs, pumpkin, coconut oil, vanilla, & maple syrup in a large mixing bowl.
3. Add coconut flour, salt, baking soda, all spices, and stir until well combined.
4. Gently fold chocolate chips into the batter, if using.
4. Scoop 1/4 cup of the batter into 12 muffin cups lined with parchment muffin papers. Don't use regular muffin papers with gluten-free baking. Half the muffin will end up stuck to the cup when you try to take it out to eat.
5. Bake 35-40 minutes.
Makes 12 muffins
