| Prep Time | 10 |
| Cook Time | 20 |
| Servings |
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Ingredients
- 1 C Pumpkin Puree
- 3 eggs
- ½ C maple syrup
- ⅓ C olive oil or coconut oil warmed
- 2 tsp pumpkin Pie spice
- ½ tsp sea salt
- ¼ C coconut flour
- 1 ½ C almond meal preferably blanched
- ½ tsp baking soda
- ½ C dark chocolate chips or 3.5 oz dark chocolate bar, roughly chopped
- raw pepitas/pumpkin seeds for garnish
Ingredients
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Instructions
- Preheat the oven to 360′ and grease a muffin tin with coconut oil or use liners.
- In a large mixing bowl, combine the pumpkin puree, eggs, maple, oil, pumpkin pie spice and salt and whisk really well to combine. You want to get some air up in there.
- Add the coconut flour and mix. Let that sit a minute to absorb some moisture. Add the almond meal, baking soda and stir again to mix. Add the chocolate chips, one last stir.
- Distribute the batter between your cups. Sprinkle the pepitas on top. Bake on the middle rack for 20ish minutes or until a toothpick comes out clean. Let them cool before removing them from the pan.