Pumpkin Chocolate Chip Muffins (THM-S, Low Carb, Sugar Free

• Vegetarian
• Gluten free

• Produce

  • 3/8 cup Pumpkin puree

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 3/4 tsp Baking powder, aluminum free
  • 1/4 tsp Baking soda
  • 1 1/2 tsp Cinnamon
  • 1/3 cup Lily's chocolate chips
  • 3/8 cup Xylitol

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on mymontanakitchen.com

Ingredients

• 1 1/2 Cups Almond Flour
• 3/4 Teaspoon Aluminum Free Baking Powder
• 1/4 Teaspoon Baking Soda
• 1 1/2 Teaspoons Cinnamon
• 1/4 Cup + 2 Tablespoons Xylitol
• 2 Tablespoons Coconut Oil
• 2 eggs
• 1/4 Cup + 2 Tablespoons Pumpkin Puree
• 1/3 Cup Lilys Chocolate Chips

Directions

• Preheat oven to 350.
• Spray 9 cups of a 12 cup muffin tin with coconut oil spray, or place cupcake liners in holes.
• In a large mixing bowl, mix together dry ingredients.
• Add wet ingredients and mix until well combined.
• Add approximately 1/4 cup batter to 9 of the 12 holes.
• Bake for 20-25 minutes, or until tops begin to turn golden brown and a knife inserted in the middle comes out clean.
• Makes 9 muffins.