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.
Ingredients4 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
DirectionsPreheat 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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