Dark Chocolate Swirl Pumpkin Pie Mini-Muffins

Steps to crEATe:

1.) Heat oven to 350°. Place 24 mini muffin papers in compartments, if you have 2 pans, place 48. Set aside.

2.) Combine dry crust ingredients in large mixing bowl. Whisk with fork.

3.) Lightly beat 4 eggs in bowl, chop up room temperature butter in small pieces.

4.) Add eggs, oil, butter, vanilla, honey, and pumpkin to dry ingredients. Use hand mixer and mix for about 3-5 minutes.

5.) Melt dark chocolate in sauce pan, in batter slowly fold/swirl in melted chocolate with fork. Save some chocolate for final product.

6.) Add batter evenly in muffin papers. Bake for 15 minutes at 350. I only used one muffin tray.

7.) After removing, melt a small amount of chocolate and drizzle tops. Enjoy!
[ingredients]

yield:
servings:5
prep time:
cook time:5 min
ready in:
Ingredients
  • ½ cup coconut flour
  • ¼ cup potato starch (or other source of starch)
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • ¼ tsp. cloves, ground
  • ½ tsp. ginger, ground
  • ½ tsp. salt
  • 4 eggs
  • 1 cup + 1 Tbsp. pumpkin puree
  • 6 Tbsp. butter, room temperature
  • 2 Tbsp. coconut oil
  • 2 tsp. vanilla extract
  • 4 Tbsp. honey
  • ½ Dark Chocolate bar, melted
Directions

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