Delicious Pumpkin Chocolate Chip Muffins


Are you looking for a great low-carb sweet to satisfy your cravings?

This is a fantastic recipe that is easy to make and goes fast after they come out of the oven.

Pumpkin Chocolate Chip Muffins (from the


¾ cup canned pumpkin

¼ cup coconut oil, melted

3 eggs

2 tablespoon canned coconut milk, unsweetened, full fat

¾ cup coconut palm sugar (for less sugar, use ¼ cup coconut palm sugar, ¼ cup xylitol, and 1 packet of powdered stevia)

1½ cups almond flour

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon ground cloves

½ teaspoon ground cinnamon

½ teaspoon salt

¼ teaspoon nutmeg

½ cup chocolate chips


Preheat the oven to 350°F/180°C/Gas 4. Add muffin liners to a muffin pan. In a mixing bowl, combine canned pumpkin, coconut oil, eggs, coconut milk, and coconut palm sugar and mix well.

In a separate bowl, whisk together almond flour, baking powder, baking soda, cloves, cinnamon, nutmeg and salt. Pour dry ingredients into wet mixture, and stir until well incorporated. Fold in chocolate chips.

Pour batter into muffin pan. Top each muffin with a few chocolate chips, and bake for 25-30 minutes, until a toothpick inserted into the middle comes out clean. Allow muffins to cool, and enjoy.


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