Paleo Chocolate Chip Pumpkin Muffin Tops ( Grain Free, Dairy Free, Refined Sugar Free, Nut free)
Author: Heather Holland
Recipe type: dessert
- 2 eggs
- 1 C coconut sugar
- ½ C coconut oil
- 1¼ C pumpkin puree
- ⅓ C milk
- 1 tsp vanilla
- 1 C coconut flour
- ¾ C tapioca flour
- 3 TB potato starch
- 1 tsp xanthan gum
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 C enjoy life chocolate chips
- Preheat oven to 325.
- In a large mixing bowl, beat eggs and sugar.
- Add vanilla, pumpkin, coconut oil, and milk. mix well until combined.
- In a separate bowl combine coconut flour, tapioca flour, potato starch, xanthan gum, baking powder, baking soda, and spices.
- Add dry ingredients to the wet and mix well.
- Fold in chocolate chips.
- Scoop heaping spoonfulls onto a parchment or silpat lined baking sheet, about 2 inches apart.
- Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean.
- Allow to cool a few minutes before transferring to a cooling rack.
If you wish to omit the chocolate chips, you may add 1-2 tablespoons more of coconut sugar or honey if desired.
Recipe by All Things Good Co. at https://heatherhollandaise.com/2015/09/gluten-free-paleo-chocolate-chip-pumpkin-muffin-tops.html
3.4.3177