Marbled Chocolate Pumpkin Muffins
Author: CookingUpClean
Recipe type: Breakfast
Cuisine: paleo, gluten-free, dairy-free
Serves: 12
- 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
- Preheat oven to 350 degrees.
- Lightly grease muffin pan with coconut oil.
- Separate the eggs and place egg whites aside in another bowl.
- In a medium bowl, combine egg yolks, pumpkin, oil, syrup, vanilla and coconut milk and whisk until smooth.
- In a separate bowl, combine all dry ingredients.
- Pour wet ingredients into dry and stir well.
- Beat egg whites until soft peaks form and stir into muffin batter.
- Scoop batter into muffin pan so each well is about ⅔ full.
- Melt chocolate chips and pour a small equal amount in the center of each muffin.
- With a butter knife, swirl the chocolate through the batter a few times and pull batter up from bottom to get marbling throughout.
- Bake for 35-40 minutes until golden.
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
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/
3.5.3229