Ingredients:
- 2/3 cup organic cooked pumpkin pureed (can also use canned version)
- 10 drops of liquid monk fruit
- 1/4 cup coconut oil, melted
- ¼ cup organic ghee, softened
- 6 pastured eggs, whisked
- 2 teaspoons vanilla extract
- 1/2 cup coconut flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon freshly grated peeled ginger root
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ tsp Himalayan salt
- 1 cup Lilly’s chocolate chips
Instructions:
- Preheat oven to 350 degrees.
- Stir the wet ingredients together in a medium bowl: pumpkin puree, monk fruit, grated ginger, coconut oil, ghee, eggs, and vanilla extract.
- Combine dry ingredients in another bowl: coconut flour, cinnamon, nutmeg, ground cloves, baking soda, baking powder, and salt.
- Stir all ingredients together and fold in the chocolate chips. Use a spoon or ice cream scoop and fill muffin liners, silicone muffin cups, or silicone muffin pans 2/3 full.
- Bake for 35-40 minutes. Enjoy!