Pumpkin Double Chocolate Muffins

6 faves
Nutrition per serving    (USDA % daily values)
CAL
216
FAT
18%
CHOL
17%
SOD
21%
Uploaded by: Amaryllis Gil

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Ingredients for 12 servings

1 cup quinoa flour

1/2 cup almond flour

1/2 cup dutch-processed cocoa powder

1 tsp pumpkin pie spice

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp fine pure sea salt

1 cup fresh pumpkin puree

1 1/4 cup brown sugar

1/3 cup coconut oil

2 large eggs

1/2 cup mini semi-sweet chocolate chips

Preparation

1.

Preheat oven to 350F.

2.

Place liners on a 12 count muffin pan

3.

Mix the flours, cocoa powder, baking soda, baking powder, salt and pumpkin pie spice.

4.

On a separate bowl, mix the pumpkin purée, brown sugar, eggs and coconut oil.

5.

Add the dry ingredients mixing slowly.

6.

Once all ingredients are mixed, add the chocolate chips and mixed until evenly distributed.

7.

Divide batter evenly on the muffin liners in the pan, about 3/4 full.

8.

Bake for 40-45 min until tooth pick inserted in the center comes out clean.

9.

Let cool in the pan. Store in an air tight container.

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