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Paleo Pumpkin Chocolate Muffins - Egg & Nut Free

Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 24
Calories 68 kcal
Author Tessa the Domestic Diva

Ingredients

Optional Add In's:

  • cranberries, cherries, chocolate chips, toasted nuts.

Instructions

  1. Preheat oven to 350 degrees, grease a mini muffin or muffin tin.
  2. In the bowl of a mixer, mix the pumpkin, sugar, oil, vanilla, psyllium husks, and stevia.
  3. With the mixer running, sprinkle in the baking soda, powder, and sea salt.
  4. Continue with the coconut flour and cocoa powder.
  5. Mix in any add ins if you choose.
  6. Roll about 3 tablespoons of dough (about 4 for large muffins) in your hand. Mixture should be easy to handle.
  7. Place in prepared muffin tin, should fill to the top: these do not rise or spread out much.

  8. Bake for about 20-23 minutes for mini muffins, and an additional 5 minutes for large muffins.
  9. The muffins will be soft when they are removed from the oven, and a bit jelly like from the psyllium. The best texture is achieved when they have fully cooled!
  10. Can be stored on the counter in an airtight container for several days.
Nutrition Facts
Paleo Pumpkin Chocolate Muffins - Egg & Nut Free
Amount Per Serving
Calories 68 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 3g19%
Sodium 131mg6%
Potassium 75mg2%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 4g4%
Vitamin A 2760IU55%
Vitamin C 0.7mg1%
Calcium 20mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.