Print

Double Chocolate Chip Pumpkin Spice Muffins – Low Carb, Gluten Free

Chocolatey, lightly sweetened, and full of fall flavor. These Double Chocolate Chip Pumpkin Spice Muffins are a must try, any time of year.

5 from 2 reviews

Substitutions:

Scale

Ingredients

Instructions

  1. Preheat oven to 350°. Lightly grease a muffin tin or line it with muffin cups. I like to use silicone bakeware. Nothing sticks to it and cleanup is a cinch. (Check it out here)
  2. In a large mixing bowl, combine eggs, pumpkin, peanut butter, butter, heavy cream. liquid stevia and vanilla extract. Mix until well combined.
  3. In a separate mixing bowl, combine coconut flour, cocoa powder, sweetener, pumpkin pie spice, baking soda, baking powder, and sea salt. Mix until all ingredients are well incorporated. Make sure there are no visible clumps of baking powder.
  4. Slowly pour the wet ingredients into the dry ingredients, mixing as you pour. Mix until it is smooth and there are no visible clumps.
  5. Fold in half of the chocolate chips.
  6. Spoon the batter into 12 muffin tin wells, filling 3/4 of the way full.
  7. Top with remaining chocolate chips.
  8. Bake for 30 minutes or until sticking a toothpick in the center comes out clean.
  9. Allow to cool on a cooling rack for 30 minutes before serving.

Notes

4.9g net carbs per serving

Nutritional information does not include chocolate chips as they are listed as optional and nutritional information will vary greatly by brand used. I recommend using Lily’s as they are low in carbs and sweetened with stevia. (You can get them here)

Nutrition

shares