Healthy Pumpkin Chocolate Chip Muffins

If you like really sweet things these may not be for you. You can always add a little more raw honey if you want them sweeter. My son who is celiac loves them and so did the rest of my family. I did two versions. One with pecans and dark chocolate the other with just semi-sweet chocolate chips.


Size: 20

10 eggs
1 can pumpkin puree
1/2 cup coconut oil melted
1 cup coconut flour
2 tsp baking soda
2 tsp vanilla
2 tablespoons pumpkin pie spice
1 tablespoon cinnamon
1 tablespoon nutmeg
1/2 cup raw honey or more
1 heaping tablespoon ground flax
1 heaping tablespoon chia seeds
1/2 cup chopped pecans optional
1/2-1 cup dark chocolate or semi sweet chocolate chips

  1. Preheat oven to 400 degrees
  2. Put all ingredients in medium sized bowl
  3. Using strong whisk or immersion blender (recommend!), mix until smooth and well incorporated. If batter is too thick, add a little coconut milk or water to thin, but don’t let it get runny at all.
  4. Put into greased muffin tins or foil liners. I use a 1/4 cup ice cream scoop to make pretty even sized. Batter will be somewhat thick.
  5. Bake for 13-18 minutes (muffins) or 20-25 minutes (bread) until lightly browned and set in middle.
  6. Optional topping: finely grind almonds or pecans

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Author: amynidds

Amy loves to help you find the best deals out there or something she thinks you just have to have! Content and Finds Editor


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