Pumpkin Dark Chocolate Chunk Muffins

Servings: 6



  • 1/3 cup pumpkin puree
  • 1/3 cup organic honey and agave nectar-dark (fill up 1/3 cup halfway with each…eyeballing it is fine)
  • 1/4 cup melted coconut oil
  • 1 1/4 teaspoons vanilla extract
  • 3 eggs
  • 1/4 cup coconut flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ginger
  • 1/8 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1.5 oz dark chocolate, chopped
  • Coconut oil, for cooking


  1. Preheat oven to 350 degrees.
  2. In a bowl, combine wet ingredients: pumpkin, honey, agave nectar, coconut oil, and vanilla. Mix well.
  3. In another bowl, whisk together the remaining ingredients (except chocolate).
  4. Combine wet and dry ingredients until fully incorporated.
  5. Fold in chocolate pieces. Batter will be thick.
  6. Line cupcake tin with cupcake liners. Use finger or spoon to spread small amount of coconut oil on inside of liner to prevent sticking. Scoop batter into cupcake tins.
  7. Bake for 20-25 minutes, until muffins are golden brown on top and toothpick entered into center comes out clean.
  8. Place muffins on cooling rack. Once completely cool, enjoy!

For a printable version of the recipe: pumpkindarkchocolatechunkmuffins



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