Marbled Chocolate Pumpkin Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: paleo, gluten-free, dairy-free
Serves: 12
Ingredients
  • 5 eggs, separated
  • ½ cup pumpkin puree (ideally fresh cooked & pureed pumpkin)
  • ¼ cup melted coconut oil
  • ½ cup maple syrup
  • 1 teaspoon vanilla
  • 2 tablespoons coconut milk (or almond milk)
  • ½ cup coconut flour
  • ¼ cup tapioca flour
  • 1 teaspoon baking soda (use ¾ tsp for low sodium)
  • 2 teaspoons baking powder
  • ¼ teaspoon pink himalayan salt (omit for low sodium)
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ¼ teaspoon ginger
  • ⅓ cup melted chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly grease muffin pan with coconut oil.
  3. Separate the eggs and place egg whites aside in another bowl.
  4. In a medium bowl, combine egg yolks, pumpkin, oil, syrup, vanilla and coconut milk and whisk until smooth.
  5. In a separate bowl, combine all dry ingredients.
  6. Pour wet ingredients into dry and stir well.
  7. Beat egg whites until soft peaks form and stir into muffin batter.
  8. Scoop batter into muffin pan so each well is about ⅔ full.
  9. Melt chocolate chips and pour a small equal amount in the center of each muffin.
  10. With a butter knife, swirl the chocolate through the batter a few times and pull batter up from bottom to get marbling throughout.
  11. Bake for 35-40 minutes until golden.
Notes
Psst... this also makes up great as a breakfast bread in a loaf pan!

*for low sodium version, omit the salt and use ¾ tsp baking soda = 131mg per muffin
Nutrition Information
Serving size: 1 muffin Calories: 181 Fat: 9g Carbohydrates: 21g Sodium: 192mg* Fiber: 4g Protein: 4g
Recipe by at https://www.cookingupclean.com/marbled-chocolate-pumpkin-muffins/