Author Notes
These delicious grain-free pumpkin muffins are the perfect fall treat! With the added chocolate chips, they would be an adorable treat for Halloween because of their light orange with speckled black coloring. —Primal Palate
Ingredients
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.5 cups
Coconut flour, sifted
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.5 cups
tapioca flour
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.5 cups
maple syrup
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.5 teaspoons
sea salt
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6
eggs
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1 teaspoon
Vanilla Extract
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3/4 cup
pumpkin puree
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1/4 cup
palm shortening (Spectrum brand, sustainably sourced)
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3/4 cup
dark chocolate chips
Directions
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Preheat the oven to bake at 350 degrees, and line a muffin tray with cupcake papers.
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Place a mesh strainer into a medium sized mixing bowl, like they are "nested".
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Add the coconut flour, tapioca starch, maple sugar, baking powder, salt, and pumpkin pie spice to the mesh trainer, and sift all of those ingredients into the mixing bowl.
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In a small mixing bowl, blend together the eggs, vanilla, and pumpkin puree.
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Pour the wet ingredients into the dry, and blend again with a hand mixer until smooth.
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Add the melted palm shortening, and blend again, this time turning the speed up to high to whip some air into the batter.
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Stir in the chocolate chips, and using an ice cream scoop, scoop the batter into each muffin cup.
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Bake the muffins on the middle rack, in the center of the oven for 35-40 minutes. Allow to cool, and enjoy.
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