Perfect Pumpkin Chocolate Chip Muffins (Coconut Flour)

Perfect Pumpkin Chocolate Chip Muffins (using Coconut Flour)
Celebrate Fall with your little ones and bake up these healthy treats together! They couldn't be easier to make!
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  1. 1/2 cup (120 g) pumpkin purée* (use homemade or canned)
  2. 1/2 cup (160 g) maple syrup or honey
  3. 4 large eggs
  4. 1/4 teaspoon baking soda
  5. 1/4 teaspoon salt
  6. 1/2 teaspoon ground nutmeg
  7. 1/2 teaspoon ground cinnamon
  8. 1/2 teaspoon ground cloves
  9. 1/2 teaspoon ground ginger
  10. 1/4 cup plus 2 tablespoons (39 g) coconut flour
  11. 1/4-1/2 cup chocolate chips (sub Enjoy Life! brand dairy-free chips if you'd like)
  1. Preheat your oven to 350°F (175°C, or gas mark 4).
  2. Combine all the dry ingredients in a bowl and then blend in all the wet ingredients. I use a mixer because the coconut flour is a bit challenging to blend by hand. Lastly, stir in the chocolate chips.
  3. Let the batter sit for 5 minutes to allow the coconut flour to absorb the moisture.
  4. Fill a bread pan with the batter (5 by 9 inches), or fill about 8 cupcake liners about 2/3 of the way up.
  5. Bake for 35 minutes, or until a toothpick comes out clean and the top is browned.
Adapted from Comfy Belly
Adapted from Comfy Belly
Resilient Health Coaching
Liza Tennant
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