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
1/2 cup coconut flour
1/2 teaspoon sea salt
1/4 teaspoon baking soda
2 teaspoons cinnamon
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)
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