In Goodies Against The Grain: Pumpkin Chocolate Chip Mini Muffins (Nut-Free)

Friday, September 26, 2014

Pumpkin Chocolate Chip Mini Muffins (Nut-Free)

Fall is finally here! I've been waiting all year to be able to bake yummy pumpkin-y things. Now I have my chance, and what better way to kick off the start of the pumpkin season than with some good 'ol pumpkin muffins? I am positive you'll adore these scrumptiously cozy mini pumpkin delights! This recipe made enough muffins for my family of four, but... oops! I forgot exactly how many it made... but I bet you'll figure it out once you make them. That way, you'll have to make them! Trust me, you won't be sorry you did! 


1/4 cup coconut flour
1/4 tsp baking soda
1 pinch real sea salt
1 tsp pumpkin pie spice OR 1/4 tsp ground cloves, 1/4 tsp ground nutmeg, and 1/2 tsp ground cinnamon
1/4 cup canned pumpkin puree
3 Tbs melted coconut oil
3 Tbs pure maple syrup or honey
2 eggs
3 Tbs coconut milk (I used the SO Delicious kind)
1/4 cup dark chocolate chips (optional)


1. Preheat the oven to 350 degrees, then grease a mini muffin tin with coconut oil.
2. In a small bowl, whisk together the dry ingredients (except for the chocolate chips).
3. In a medium bowl, whisk together the wet ingredients.
4. Mix the dry into the wet, then fold in the chocolate chips.
5. Scoop the batter into your greased mini muffin tin, filling the cups almost to the top, then place the tin in the preheated oven and bake the muffins for about 15 minutes.
6. Serve and enjoy!


  1. I made these for dinner tonight (minus the chocolate chips) to go with a hearty vegetable soup. Delicious! Perfect for a cool October evening!