Ingredients

• 1/2 cup of coconut flour
• 1 1/2 teaspoon of cinnamon
• 1/2 teaspoon of nutmeg
• 2 teaspoons pumpkin pie spice mix
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1/2 cup pureed pumpkin or 1 can of pumpkin
• 6 eggs, beaten
• 4 tablespoons coconut oil
• 1/3 cup of honey
• 1 teaspoon of vanilla extract
• 3/4 cup unsweetened chocolate chips

Directions

1. Preheat oven to 400, grease muffin pan well or line with muffin liners.  Stir coconut flour, baking soda, salt and spices into a small bowl.  Stir to blend well and set aside.
2. Place pumpkin in a medium bowl.  Add the eggs into the bowl, mixing well with the pumpkin. Add melted coconut oil, honey and vanilla extract and mix well.
3. Add flour mixture to egg mixture and blend well with a whisk until the lumps are all gone but don’t over stir.
4. Spoon into the muffin pan to 2/3 full.  Bake for 18-20 minutes, until golden brown on top and passes the toothpick trick.
5. Cool on a rack and serve.