I know you probably thought pumpkin recipe season was over, but let’s face it, pumpkin is yummy all year round.  I whipped up a quick batch of these for breakfast on Saturday morning.  It’s also a great way to help warm up the house in this cold weather!

These muffins are grain free and dairy free.

 

photo[1]

Preheat oven to 400°
Grease muffin pans

Approximately 48 mini muffins

1/2 cup coconut flour
1/4 cup ground flax
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice

2 eggs, beaten
1/4 cup maple syrup
1/4 cup oil (light olive, coconut or your favorite)
1/2 teaspoon vanilla extract
1/2 small can of pumpkin (sorry, I didn’t measure)
1/2 cup water (or more if needed)

1/2-1 cup chocolate chips (I used Enjoy Life mini)

In a medium sized bowl combine dry ingredients.  Whisk to combine.  Set aside.

In a small bowl combine eggs, syrup, oil, vanilla, pumpkin.  Mix well and add to dry ingredients.

Stir to combine, add water and check consistency.  You want it to be thicker than cake batter, but not as thick as cookie dough.

Use a scoop or spoon to fill tins, fill each about 2/3 full.  If you use the scoop it’s one level scoop.

Bake 8-10 minutes.  When you touch the top and it springs back you’ll know they are done.