Pumpkin, Walnut & Chocolate Chip Muffins

Soft, tender, and moist with chunks of Chocolate & Nuts in every bite.

prep time:3 min
cook time:25 min
ready in:30 min
  • 1/2 cup of Farmers Market Organic Pumpkin Pie
  • 3 Large Eggs
  • 1/4 cup of Coconut Oil, melted
  • 1/4 cup of Coconut Nectar
  • 1/2 cup of Coconut Flour
  • 1/2 tsp of Cinnamon
  • 1/4 tsp of Nutmeg
  • 1/4 tsp of ground Cloves
  • 1 tsp of Pure Vanilla Extract
  • 1/2 tsp of GF Baking Soda
  • 1/2 tsp of GF of Baking Powder
  • 1/2 cup of Enjoy Life Foods Mini Chips, plus some for extra (Gluten, Soy, Dairy & Nut Free)
  • 1/2 cup of Walnuts, chopped for topping
  • Pre~heat your oven to 350*. Line your cupcake tin with Aluminum Tin liners.
  • In a medium size bowl combined all the dry ingredients and set aside. In a small bowl mix together the eggs, pumpkin, Nectar, Vanilla & coconut oil. Combined the wet ingredients into the dry ingredients, making sure to mix well. Fold in the mini chips, fill your tins 1/2 way. Top each tin with some Walnuts and Chocolate Chips. Bake for 20-25 minutes or until a toothpick comes clean. Enjoy.