[cooked-sharing]
Tips Section
Bake muffins in without the liners (directly in well-greased muffin tins). If you want to make pumpkin bread, bake in 9x5” loaf pan for 35-40 minutes.
Ingredients
Directions
Microwave the coconut oil in a glass bowl (about 45 to 60 seconds) and set aside.
1 Minute
Preheat the oven to 375 degrees F. Grease a standard muffin pan, set aside.
Combine coconut flour, almond flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt in a small bowl, set aside.
In a large bowl, combine pumpkin, coconut sugar, melted coconut oil and vanilla. Add eggs and stir until completely combined.
Add the dry ingredients to the wet ingredients and stir until the mixture is smooth and there are no lumps.
Mix in chocolate chips (or cinnamon chips) by hand.
Let the mixture set for 5 minutes to allow the coconut flour time to soak up the moisture.
5 Minutes
Scoop ¼ cup portions of batter into the prepared muffin pan. Bake for 20-25 minutes until a toothpick inserted into the center of each muffin comes out clean.
25 Minutes
Ingredients
Directions
Microwave the coconut oil in a glass bowl (about 45 to 60 seconds) and set aside.
1 Minute
Preheat the oven to 375 degrees F. Grease a standard muffin pan, set aside.
Combine coconut flour, almond flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt in a small bowl, set aside.
In a large bowl, combine pumpkin, coconut sugar, melted coconut oil and vanilla. Add eggs and stir until completely combined.
Add the dry ingredients to the wet ingredients and stir until the mixture is smooth and there are no lumps.
Mix in chocolate chips (or cinnamon chips) by hand.
Let the mixture set for 5 minutes to allow the coconut flour time to soak up the moisture.
5 Minutes
Scoop ¼ cup portions of batter into the prepared muffin pan. Bake for 20-25 minutes until a toothpick inserted into the center of each muffin comes out clean.
25 Minutes