It is pumpkin season! Yesss!
This recipe was tested a couple of times but the last time I made it - for 19 ladies at a yoga retreat - it was a success!
Besides being a delicious recipe, it is gluten-free and pretty healthy. Yum!
Perfect for breakfast, as a healthy dessert and of course, for Thanksgiving.
Let’s make it?
12 servings Ingredients:
1 cup coconut sugar
1 cup pumpkin puree
3/4 cup coconut oil
1 1/2 cups buckwheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice (I used Organifi Gold pumpkin spice flavor - Buy here with 15% off with my code: RITAA)
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
1 1/2 cups 100% cocoa chocolate, chopped or dark chocolate chips
1/2 cup pumpkin seeds
How to make: Preheat the oven to 400 degrees F. Coat a 12 cups muffin tin with coconut oil, or you can use paper liners. Place the eggs, sugar, pumpkin puree and coconut oil in a bowl. Whisk until smooth. Add the flour, baking soda, baking powder, pumpkin pie spice, vanilla extract and salt to the bowl. Stir until just combined. Fold in chocolate. Divide the batter evenly among the 12 muffin cups and sprinkle the pumpkin seeds over the tops of the muffins. Bake for 15 minutes, or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. Cool for 5 minutes in the pan, then transfer the muffins to a wire rack to cool completely.