Breakfast for 12

Pumpkin Chocolate Chip Muffins

Name: Pumpkin Chocolate Chip Muffins
Total time: 70 min
Yield: 12 servings
Cuisine: American
Ingredients: 3 eggs; 3/4 cup coconut sugar; 1 cup pumpkin puree; 3 cups almond flour; 2 tbsp coconut flour; 1 tsp baking soda; 1 tsp baking powder; 1 tbsp pumpkin pie spice; 1/4 tsp salt; 1/4 cup chocolate chips (optional)

These pumpkin muffins blend almond flour, coconut flour, warm spice, and chocolate chips into tender baked portions.

$0.21per serving $

70 minstart to table

12servings

American Vegetarian Dairy-free Kid-friendly Budget Breakfasts Back to school Fall

Ingredients

3 eggs
3/4 cup coconut sugar
1 cup pumpkin puree
3 cups almond flour
2 tbsp coconut flour
1 tsp baking soda
1 tsp baking powder
1 tbsp pumpkin pie spice
1/4 tsp salt
1/4 cup chocolate chips (optional)

Steps

Heat the oven to 350 F and coat a 12-cup muffin pan with cooking oil.
Whisk the eggs, coconut sugar, and pumpkin in a large bowl.
Stir in the almond flour, coconut flour, baking soda, baking powder, pumpkin pie spice, and salt.
Fold in the chocolate chips, if using, then divide the batter among the muffin cups.
Bake for 20 to 25 minutes, until the muffins are firm and a tester comes out clean.
Cool the muffins in the pan for 10 minutes, then cool them on a flat surface for 30 minutes.

Main ingredient on sale this week? See what to make with eggs on sale.