Just because you’re paleo or grain-free doesn’t mean you should miss out on all of the spectacular baked goods the fall season has to offer. Pumpkin muffins are classic, but they’re usually made with white flour and white sugar. Replacing those ingredients with coconut flour and coconut sugar adds a great kick of fibre and a subtle sweet taste that marries well with the spiciness of the ginger and cinnamon. And who can resist a muffin that combines both pumpkin and chocolate? After all, a baked good that can transition from breakfast to dessert is one you want in your repertoire.
ingredients
directions
Preheat the oven to 375°.
In a bowl, combine all dry ingredients, except for the chocolate chips.
Lightly melt the coconut oil and then whisk together all of the wet ingredients in a bowl.
Pour the wet mixture into the dry and stir well, so a smooth batter forms.
Using your spatula, fold the chocolate chips into the batter.
Line a muffin tin with liners or oil them with a little coconut oil and scoop the batter in.
Bake for 30 minutes, or until an inserted toothpick comes out clean.
