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Gluten Free Pumpkin Coconut Chocolate Muffins

Gluten Free Pumpkin Coconut Chocolate Muffins are packed full of sweet flavor while keeping it gluten-free, grain free, dairy free and perfect for paleo.   I love adding this to my morning breakfast, a little bit of sweet, a ton of potassium and healthy fats to fire up the muscles and brain.
Prep Time10 mins
Cook Time28 mins
Total Time38 mins
Course: Breakfast, Brunch
Keyword: Chocolate, Gluten Free, Muffin, Pumpkin
Servings: 8

Equipment

  • Muffin Tin
  • Large Bowl

Ingredients

  • 1/2 cup pumpkin puree
  • 1/2 cup maple syrup or honey
  • 1/3 cup coconut oil melted
  • 4 eggs whisked
  • 1 1/2 teaspoon vanilla extract
  • 1/3 cup coconut flour
  • 3/4 teaspoon cinnamon
  • 1/3 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon dried ground ginger
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • pinch of sea salt
  • 3/4 cup Enjoy Life Mini Chocolate Chips
  • 1/4 cup unsweetend coconut shredde

Instructions

  • Preheat oven to 350 degrees.
  • Line regular size muffin tin with cups
  • Mix together wet ingredients in a bowl: pumpkin puree, maple syrup, coconut oil, eggs, and vanilla extract.
  • In another bowl, whisk together coconut flour, cinnamon, nutmeg, ground cloves, powdered ginger, baking soda, baking powder, and salt.
  • Pour dry ingredients into wet ingredients and mix well.
  • Fold in chocolate chips and unsweetened coconut.
  • Use an ice cream scoop to scoop batter into muffin cups
  • Bake for 25-28 minutes