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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup | coconut flour | 1/2 | cup | pumpkin, canned (1/2 large can) | 1/2 | cup | 2% milk | 1/2 | cup | chocolate chips, semi sweet, Ghirardelli | 1/4 | cup | coconut sugar | 1/4 | cup | coconut butter | 4 | large | eggs | 1/4 | teaspoon | salt | 1 | teaspoon | baking powder | 1 | teaspoon | vanilla extract | 1 | teaspoon | cinnamon, ground | 1/2 | teaspoon | nutmeg | 1/4 | teaspoon | ground ginger |
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Steps
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Sequence
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Step
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| | 1 | Mix the coconut flour, coconut sugar, cinnamon, nutmeg, ginger, baking powder, and salt together in a bowl. | | 2 | Mix the pumpkin puree, eggs, milk, coconut oil, vanilla extract in a bowl until smooth. Pour the wet ingredients into the dry ingredients. Stir with a whisk until smooth. | | 3 | Add the chocolate chip, stir to mix. | | 4 | Place the cupcake liners in a cupcake pan. Fill the liners ⅔ of the way full. | | 5 | Bake at 325, for mini muffins 15-20 minutes. For regular muffins, 20-25 minutes. | | 6 | Stick a toothpick or fork in a muffin to determine if the muffins are done. If it comes out clean you will know they are done. |
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