Ingredients

The following ingredients have 10 Servings
  • 2 eggs (room temperature)
  • 3/4 cup pumpkin puree (from can)
  • 1/4 cup maple syrup
  • 2 tbsp coconut oil (melted)
  • 1 tsp vanilla extract
  • 2 cups almond flour
  • 3 tbsp coconut flour
  • 1 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp cardamom
  • 1/4 tsp salt
  • 2 tbsp mini chocolate chips (dairy free)

Instruction

  • Preheat oven to 350 F. Prepare a muffin tin with muffin liners or spray lightly with cooking spray.
  • In a large mixing bowl, sift together the almond flour, coconut flour, baking soda, cinnamon, nutmeg, ginger, cloves, cardamom and salt.
  • Using a standing mixer or hand mixer, place the eggs, pumpkin puree, maple syrup, vanilla extract and coconut oil. Mix on high until the ingredients are smooth.
  • Add the dry ingredients to the wet and combine until smooth. Do not over mix.
  • Transfer the batter into the prepared muffin tin, dividing it evenly among the 10 cavities.
  • Add the mini chocolate chips to the top of the muffins with your fingers and gently press them into the batter.
  • Bake at 350 F for 25 minutes or until a toothpick can be inserted clean.
  • Remove from the oven and cool on a wire baking rack 10 minutes before eating.