Low-Carb Chocolate Chip Pumpkin Muffins
Original Recipe
Ingredients
- 1 cup almond flour
1/2 cup coconut flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup erythritol
1/3 cup refined coconut oil, melted
3/4 cup pumpkin puree
3 eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup oat milk
1 cup Lily's Semi-Sweet Style Baking Chips
Directions
- Preheat oven to 350°F. Line a muffin pan with cupcake wrappers.
- In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt until evenly combined. Set aside.
- In another bowl, whisk together erythritol, coconut oil, pumpkin puree, eggs, vanilla extract, cinnamon, ginger, nutmeg, and oat milk.
- Add the wet ingredients to the dry and use a rubber spatula to stir until they're incorporated into a uniform batter.
- Add the chocolate chips and stir again.
- Scoop the batter into the muffin pan just about to the top of the wrappers.
- Bake for 30 minutes.
- Once the muffins are done, take them out and allow to cool on a wire wrack.
Information
- Category
- Breakfast/Brunch
- Yield
- 16-20 muffins
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Total Time
- 44 minutes, 59 seconds