pumpkin chocolate chip coconut flour muffins

Temperatures in Philadelphia have finally dipped below 90 degrees, so I’m jumping full-force into my favorite time of the year: pumpkin season.

... Just kidding.
… Just kidding.

Even though I’m obsessed with all things fall, I’ll slow my roll and allow summer to finish before I’m stomping through leaves in my boots and scarves. But just because pumpkin is a typically autumnal ingredient doesn’t mean it has no place in summer treats!

My baking assistant loves pumpkin as well.
My baking assistant loves pumpkin as well.

I was inspired by an old recipe from Empowered Sustenance and decided these healthy cuties would be the perfect way to enjoy the cooler weather.

Ready to bake!
Ready to bake!

Coconut flour can be tricky to bake with since it’s considered a “thirsty” flour that sucks the moisture out of the other ingredients. Combining oil, eggs, and a touch of almond milk keeps these muffins from feeling too dense.

Perfect for any time of the year!
Perfect for any time of the year!

I kept things fairly healthy with just a bit of maple syrup and some mini chocolate chips for sweetness. Isn’t everything better with chocolate chips?


pumpkinmuffins

Pumpkin Chocolate Chip Coconut Flour Muffins

Yields: 6 Muffins
Adapted from Empowered Sustenance
1/4 cup coconut flour
1/4 cup pumpkin puree
2 large eggs, room temperature
2 tbs. coconut oil, melted
1 tbs. pure maple syrup
2. tsp unsweetened vanilla almond milk
3/4 tsp. apple cider vinegar
1/4 tsp. baking soda
3 tsp. pumpkin pie spice
4 tsp. mini semi-sweet chocolate chips
4 tsp. chopped walnuts
1/2 tsp. vanilla extract
  1. Preheat oven to 350 degrees. Line 6 muffin cups with cupcake liners.
  2. Stir together coconut flour and eggs until completely mixed.
  3. Stir in coconut oil, syrup, and almond milk.
  4. Add vinegar, baking soda, vanilla, and pumpkin pie spice.
  5. Fold in chocolate chips and chopped walnuts.
  6. Divide batter between muffin cups. Smooth out the tops of the muffins with the back of your spoon.
  7. Bake for 20-25 minutes until golden brown and slightly springy when pressed.

These gems taste best while warm so nuke them for a few seconds before devouring. Enjoy!

P.S. – This recipe is gluten free, but always double check the specific brands you are using (chocolate chips, maple syrup, baking soda, etc.) if you have an intolerance! The recipe can also be made dairy-free if using dairy-free chocolate chips.


What’s your favorite season? Have you baked anything good lately?

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3 thoughts on “pumpkin chocolate chip coconut flour muffins

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