I cooked a big warty pumpkin last night that I had stored in the root cellar. It was delicious served with some butter, salt, and pepper, but now I have a bunch of leftover pumpkin to use up. So, today, Lily helped me make these Paleo muffins with her silicone Micky Mouse muffin cups. They are grain free, and very low on sugar, but quite tasty! This recipe makes a small batch of mini muffins, but you could double it to make more if you'd like.
Pumpkin Chocolate Chip Muffins
1/4 cup coconut flour
1/3 cup cooked pumpkin
1 tsp pumpkin pie spice
1/4 tsp salt
1/4 tsp vanilla
3 eggs
1/2 tsp baking soda
1/4 tsp vinegar
2 tbsp coconut milk (I subbed whole milk)
1 tbsp coconut sugar (or whatever sweetener you use)
1/2 cup chocolate chips
Preheat oven to 350 degrees. Line a mini muffin tin with mini muffin papers, or grease cups with fat. Mix all ingredients except chocolate chips until no lumps remain in batter. Stir in chocolate chips. Spoon batter into muffin cups almost to the top. Bake for 20 minutes, or until a toothpick inserted comes out clean.
Makes 12 mini muffins.