Servings: 10 muffins 1x
Ingredients
- 3 eggs
- 1/2 cup pumpkin puree (canned pumpkin, but make sure pumpkin is the only ingredient)
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil or any neutral tasting vegetable oil
- 1/4 cup coconut flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350F and line 10 cupcake tin slots with cupcake liners
- Add eggs, pumpkin puree, maple syrup, and melted coconut oil to a large mixing bowl and mix thoroughly
- In a separate mixing bowl combine coconut flour, cocoa powder, baking soda, baking powder and sea salt
- Fold dry ingredients into wet ingredients and then fold in the chocolate chips
- Add 1/4 cup of batter to each of the 10 cupcake mold slots
- Place in the oven and bake for 26-28 minutes
- Remove from the oven and allow them to cool fully before enjoying
- Store in an airtight container on the counter for up to 5 days
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.