Chocolate Chip Pumpkin Muffins
These chocolate chip pumpkin muffins are soft, tender, and filled with pumpkin spice and chocolate chips. Made with almond flour, coconut flour, and pumpkin puree, each muffin has 4 grams of net carbs.
Servings: 12 muffins
Calories: 220kcal
Ingredients
- 2 cups almond flour superfine, blanched
- ¼ cup coconut flour
- 5 eggs large, at room temperature
- 3/4 cup pumpkin puree
- ½ cup butter unsalted, melted
- ¾ cup sweetener or brown sugar replacement
- 2 tsp baking powder
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- ½ tsp salt
- ½ cup chocolate chips
Instructions
- Preheat the oven. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the muffin cups.
- Mix Wet Ingredients: In a large mixing bowl, combine the eggs, pumpkin puree, melted butter, sweetener, and vanilla extract. Mix until well blended.
- Add Dry Ingredients: Now, you can add the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt to the wet mixture. Stir gently until just combined.
- Fold in Chocolate Chips: Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Enjoy: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Enjoy your delicious Chocolate Chip Pumpkin Muffins!
Nutrition
Serving: 1muffin | Calories: 220kcal | Carbohydrates: 7g | Protein: 7g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 89mg | Sodium: 191mg | Potassium: 130mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2719IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg | Net Carbs: 4g