I altered this recipe from Homesick Texan some because of allergies and chocolate addiction. I will list original ingredients for those of you who aren't allergic to nuts and coffee, and aren't addicted to chocolate (sad for you). Not sure how they will turn out for you as I've only made them this way. I used spelt flour because I already had some ground, and didn't want to both grinding whole wheat flour. Kupcake thinks they maybe need some ganache (chocolate frosting ;) ) on top.... I LOVE HER!
Pumpkin Chocolate Chip Halloween Muffins
- ½ cup coconut flour
- ¾ cup whole wheat or spelt flour (recipe called for almond flour here)
- 1¼ teaspoons baking soda
- 2½ teaspoons cinnamon
- (I omitted the 2 teaspoons instant espresso powder altogether)
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon cloves
- ¼ teaspoon salt
- 4 eggs
- 7 tablespoons coconut oil, melted
- ½ cup maple syrup
- ½ cup canned pumpkin puree
- 2 teaspoons vanilla
- ¾bag ghirardelli 60% cacao chocolate chips (Kupcake and I ate the other ¼ bag)
- (we omitted this altogether as well ⅓ - ½ cup Nutella)
- Preheat the oven to 350 degrees F. Line 16 muffin cups with muffin liners. In
a large bowl, mix together the dry ingredients (coconut flour through
the salt). If your coconut flour is lumpy, be sure to sift it into the
In a separate medium bowl, mix together the wet ingredients (eggs through the vanilla). Add the dry mix to the wet mix and stir just until combined. Mix in chocolate chips and pour the batter evenly into the muffins cups.
- (We didn't do this part: Put about 1 – 1½ teaspoons of Nutella on top of each muffin and swirl it around with a toothpick).
Bake the muffins for 13 – 16 minutes or until a toothpick inserted in the middle comes out clean.Cover the muffins and store them in the refrigerator for up to 5 days (2 days at room temperature is also okay).