Chocolate Chip Pumpkin Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup of Organic Pumpkin puree3/4 cup Organic Turbinado Raw cane sugar1/2 cup of Nutiva Organic unrefined coconut oil1 Flax Egg (Add 1 Tbs of flax meal with 3 Tbs of water in small bowl and allow to set up in fridge for about 15 min.)1.25 cup of GF Flour, Arrowhead or Bob's Red Mill1/4 tsp. GF Hain's baking powder1/2 tsp. baking soda1 cup of The Good Life- Dairy Free Chocolate Chips
Preheat oven to 400 degrees. Grease or spray muffin tin. Prepare flax egg by adding 1 Tbs of flax meal in a small bowl with 3 Tbs of water and place in fridge for 10-15 minutes to allow it to set.
Combine pumpkin puree, sugar, coconut oil and flax egg add in flour, baking powder, baking soda and blend until smooth. Add chocolate chips, blend to mix.
Pour batter about 1/2 full and bake for 20-24 minutes. Let cool and serve. Can freeze until ready to use. Remove from freezer and allow to defrost on the counter for about 15 minutes or warm in microwave in 15 second increments until chocolate is gooey 8)
Serving Size: 12 muffins or 24 mini muffins
Combine pumpkin puree, sugar, coconut oil and flax egg add in flour, baking powder, baking soda and blend until smooth. Add chocolate chips, blend to mix.
Pour batter about 1/2 full and bake for 20-24 minutes. Let cool and serve. Can freeze until ready to use. Remove from freezer and allow to defrost on the counter for about 15 minutes or warm in microwave in 15 second increments until chocolate is gooey 8)
Serving Size: 12 muffins or 24 mini muffins
Nutritional Info Amount Per Serving
- Calories: 297.7
- Total Fat: 15.8 g
- Cholesterol: 0.0 mg
- Sodium: 110.1 mg
- Total Carbs: 39.3 g
- Dietary Fiber: 3.0 g
- Protein: 1.1 g
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