fudgy cocoa pumpkin mini muffins - grain free

11.07.2014


These mini muffins are super moist and fudgy. They are made with coconut flour so they are grain free and have the great combination of pumpkin and cocoa. | realfoodsimple.com

I really thought I was done with the pumpkin. I really did. I was getting a bit tired of it, which is sad considering that it isn't even November.

But I found a can of pumpkin in the cupboard and I wanted to make some muffins as a snack. Originally I was just going to make a big double batch of my fudgy pumpkin mini muffins, but at the last minute I decided to change it up and throw some cocoa in there.

If you are not yet tired of pumpkin flavor, definitely try these. I even figured out that each muffin only has about 2 grams of added sugar and lots of fiber from both the coconut flour and from the pumpkin puree.



This recipe is very similar to the other pumpkin muffin recipe, but I did change it slightly. Of course I think I like this one better- anytime you add chocolate it makes it better.

Ingredients

4 eggs, separated
1 cup pumpkin puree
4 Tbsp coconut flour
2 Tbsp cocoa powder
7 Tbsp coconut oil
5 Tbsp honey
1 tsp pumpkin spice
1 tsp baking soda
1/2 tsp salt

Directions

Preheat oven to 350 degrees.
Coat a mini muffin pan with non stick spray. (you can also use paper cups to line the pan)
In a medium bowl, beat the egg whites with a mixer on high until stiff, about 2 minutes.
In a large bowl, add all other ingredients (except the egg whites) and whisk until combined.
Fold in the egg whites.
Place ~ 1 Tbsp of batter into each muffin cup.
Bake for ~17-20 minutes.

Makes about 36 mini muffins




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