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Pumpkin Coconut Chocolate Chip Muffins

Author: Taylor Ellingson

Ingredients

  • 1 cup pumpkin puree
  • 1 cup coconut milk
  • ¼ cup coconut oil measured in melted state
  • 1 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • ⅔ cup coconut sugar
  • 1 ½ cups white whole wheat flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup cooked quinoa
  • ½ cup dark chocolate chips
  • ½ cup unsweetened shredded coconut plus more for topping

Instructions

  • Preheat oven to 350 degrees F.
  • Spray 12 muffin pan with cooking spray, or line with cupcake liners.
  • In a medium bowl, combine pumpkin, coconut milk, melted coconut oil, egg, vanilla, and coconut sugar. Whisk well to combine.
  • In large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  • Pour in pumpkin mixture and mix with a spatula until just combined.
  • Fold in quinoa, chocolate chips, and coconut until just combined.
  • Evenly distribute batter, filling each muffin about ¾ of the way full.
  • Bake in preheated oven for 20-25 minutes, until middle no longer feels like batter and a toothpick comes out with just a few crumbs, not batter.
  • Cool and enjoy!