Tis the season for ALLLLLL things pumpkin. I have some super creative unique pumpkin flavored recipes coming your way in the next few weeks..but I realized I was lacking a classic simple and perfect muffin recipe on the site. How did that happen??
So- here you go! I made this recipe for the nut free crowd- as I love you guys too! Try not to eat too many in one sitting!
Pumpkin Chocolate Chip Muffins.
- 5 large eggs
- 1/2 cup pumpkin puree
- 1/4 cup oil or melted butter (dairy or nondairy)
- 1/2 cup palm sugar (or other granulated sugar of choice)
- 1/2 cup coconut flour
- 1/2 cup tapioca starch (or arrowroot)
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk (dairy or non-dairy)
- 1 teaspoon lemon juice
- 1 teaspoon cinnamon
- 1/3 cup of chocolate chips (dairy or nondairy)
- Preheat oven to 350 degrees and line a cupcake tin with cupcake liners.
- In a large mixing bowl, combine everything but the chocolate chips. Once the batter is combined and there are no lumps, mix in the chocolate chips.
- Fill the liners 3/4 of the way with batter and bake in the oven for 32-35 minutes until firm to the touch and lightly browned.
-Brittany-
{ 15 comments… read them below or add one }
Hello. Could you use almond flour instead of coconut? Or, if not concerned about paleo, use brown rice flour? If so, same measurements?
Hey lizz- coconut flour cannot be replaced for any other flour!
You might try this recipe instead: https://realsustenance.com/easy-gluten-freevegan-quick-bread-base-with-endless-flavor-possibilities/
Hi Lizz, just to let you know, I have an almond flour pumpkin spice muffin, here's the link http://cassidyscraveablecreations.com/2012/10/pumpkin-spice-muffins-with-cream-cheese.html.
Brittany- I've been wanting to create a coconut flour pumpkin muffin but now there's no need! I'll post a link on my site, this looks DE-LISH!!! Thanks for another great recipe
Hi Brittany!
First, you are such an inspiration! After my diagnosis I came across your site and I love how many treats and goodies you have to fit everyone! I was wondering if you could make these without the starch as my doctor has currently put that on my no-no list.
Thanks!
Hey! Removing the starch would require drastically changing the recipe!
I have a bunch of other starch free recipes on my site- and you might also check out Elanas Pantry ( another blog). As she doesn't use much starch if any.
Thanks Brittany! I'll definitely be trying these once I get starch back =)
Hi Brittany!
So excited for the fall recipes! Quick question - do you have any advice on making this recipe egg-free? Can you use an eggreplacer?
Thanks!
Hi Tiffany- THis one wont work without the eggs! Sorry :/ The coconut flour depends on it!
Hi- would eggbeaters be ok? I've had good luck so far with using them as a replacement. I am thinking this could be my first coconut flour experience. To yummy looking not to try this. I'm feeling brave.
Sooooooooooooooooooooooooooooo good!
I loved the flavor of these, but I still found them to be a little eggy (as I find most all coconut flour goods to be). I thought the addition of the starch might cut back on that more. They were best the second day after they had fully cooled - the texture got a little bit better. Thanks for the inspiration and the break from almond flour!
Just wondering about how many muffins this will make. We are a family of 7 and big appetites (two teens), so I typically at least double recipes. Thanks!
~Alicia
I made these last night and we enjoyed them very much! I got 12 muffins from this recipe.
Where do you get coconut flour, tapioca starch & palm sugar. I've never heard of these!
Yum! Not only did I love these, but my kids wanted seconds! Yay for gluten and dairy free! It completely satisfied my sweet tooth.