Go Back
Mini Chocolate Chip Pumpkin Muffins
Print Recipe
No ratings yet

Mini Chocolate Chip Pumpkin Muffins

Mini Chocolate Chip Pumpkin Muffins are the perfect blend of pumpkin spice & chocolate all in bite sized treats that are great for breakfast or snacks.
Course: Breakfast
Cuisine: American
Author: Stephanie

Ingredients

  • Wet ingredients:
  • cup coconut oil
  • 2 eggs
  • 1 cup pumpkin puree
  • ¼ cup + 2 tbsp. maple syrup
  • 1 tsp. vanilla extract
  • Dry ingredients:
  • 1 cup gluten free Oat flour
  • ¼ cup almond flour
  • 1 ½ tsp. baking powder
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • ½ tsp. allspice
  • ¼ tsp. salt
  • 1 cup dark chocolate chips

Instructions

  • Preheat oven to 350 degrees and lightly spray 24 mini muffin tin with cooking spray.
  • Add all wet ingredients to large mixing bowl and combine well.*
  • In separate smaller bowl add dry ingredients and mix well reserving chocolate chips till the end.
  • Gradually add dry ingredients in with wet ingredients.
  • Fold in chocolate chips.
  • Pour equal portions into mini muffin pan.**
  • Bake in preheated oven 15-18 minutes until toothpick inserted comes out clean.

Notes

*coconut oil needs to be liquid before adding. I melted it in oven that was pre-heating.
**I used melon baller to scoop batter into muffin tin(2-3 scoops).
Can be stored in airtight container in fridge for up to five days.