Coconut, Pumpkin and Chocolate Muffins

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  ¾ cup (84 g) coconut flour

¾ cup (144 g) coconut palm sugar

1 tablespoon (6.6 g) pumpkin pie spice

1 teaspoon floor cinnamon

¾ teaspoon baking soda

½ teaspoon salt

9 eggs, room temperature

1/3 cup (82 g) pumpkin purée

2 tablespoons (40 g) maple syrup

1 teaspoon vanilla extract

2 tablespoons (28 ml) unsweetened  canned coconut milk (stirred first)

1/3 cup (80 ml) coconut oil, melted

1 cup (175 g) darkish chocolate chips

Instructions:

1.  Preheat the oven to 350°F (180°C, or fuel mark 4). Line eighteen cups of a muffin pan with silicone or paper muffin liners, or grease the cups. 

2. In a medium bowl, combine collectively the coconut flour, coconut palm sugar, pumpkin pie spice, cinnamon, baking soda, and salt. In one other bowl, whisk collectively the eggs, pumpkin purée, maple syrup, vanilla, and coconut milk. Add the moist components to the dry and blend till effectively mixed. Add the coconut oil and stir till easy. Fold within the chocolate chips. 

3. Pour the batter into the ready muffin cups about two-thirds full. Bake for 23 to 25 minutes, or till a toothpick inserted in the course of a muffin comes out clear, and eat whereas the chocolate continues to be melting!

4. These freeze effectively for as much as 6 months.

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