Paleo Pumpkin Muffins with a Chocolate Swirl

• Produce

  • 1 cup Pumpkin puree

• Refrigerated

  • 4 Eggs

• Condiments

  • 1/4 cup Honey or maple syrup

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 cup Coconut flour
  • 1 tbsp Pumpkin spice
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Other

  • 2 oz Dairy free dark chocolate (chopped or in chips

Found on asaucykitchen.com

Description

Ingredients

• 4 eggs
• 1 teaspoon vanilla extract
• 1/4 cup (85 grams) honey or maple syrup
• 1/2 cup melted coconut oil
• 1 cup (225 grams) pumpkin puree
• 1/2 cup (56 grams) coconut flour
• 1 teaspoon baking powder
• 1 tablespoon pumpkin spice
• 2 oz dairy free dark chocolate (chopped or in chips)
• 1 teaspoon coconut oil

Directions

• Heat your oven to 350°F/180°C
• Beat the eggs in a medium sized bowl. Add the vanilla, honey, and oil to the eggs, mixing thoroughly. Add the pumpkin puree and mix until you have a smooth batter.
• Add the coconut flour, baking powder, and all of your spices to the pumpkin batter and mix until combined making sure that you have no lumps in your batter.
• Add the 1 teaspoon coconut oiland chocolate to a small, microwave safe bowl. Microwave in 30 second increments, stirring between each, until the chocolate is completely melted and smooth.
• Grease or line your muffin tins. Spoon the batter evenly into the muffins tins. Using a teaspoon, drizzle some of the melted chocolate over the top of each muffin cup. Using a knife or a toothpick swirl the chocolate.
• Place in the oven and bake for 18-20 minutes, or until a knife going into the center comes out clean. Remove the muffins from the oven and let cool for about 10 minutes before flipping the tin over and removing the muffins.