Happy Friday y’all!
It’s pretty much the coldest day of the week here.
We are finally in the 30’s!
To you northerners, that may seem pretty hot, but for us southern Texans…it’s down right freezing.
Coffee tastes better when it’s cold outside and cold weather just gives me an excuse to wear my house shoes around all day.
Oh, and it gives me a reason to bake a ton of things.
Baking in the cold weather brings out the warmth of my soul.
Nothing says warm me up like a pumpkin chocolate chip muffin.
There are basically chocolate chips in every bite.
I really hope you aren’t sick of pumpkin yet.
I’m extra excited to get all bundled up in this freezing weather, especially since Saturday I am going to the Nutcracker Market w/ my mom.
It’s pretty much an insane holiday market that happens in Houston every.single. year.
Yes, it’s a crowded fiasco.
Buuuuuuuut….aside from the psycho lady running towards the wreath section wrapped in gift paper and carrying 16 shopping backs, it’s a great time.
Plus, I really just go so that I can get some fresh candied pecans.
I mean, who wouldn’t want to go for that?
- ¼ c. pure canned pumpkin
- 3 large eggs
- 3 T. unsweetened apple sauce
- ¼ c. coconut sugar
- ½ t. pure vanilla extract
- ¼ c. coconut flour
- 1 t. baking soda
- pinch of salt
- ½ c. dark chocolate chips, I used 60% cacao
- Preheat the oven to 350 degrees F.
- Line a muffin tin with paper liners and grease with cooking spray.
- In a large mixing bowl, combine the pumpkin, eggs, apple sauce, coconut sugar, and vanilla until smooth.
- Stir in the coconut flour, baking soda, and salt.
- Fold in the chocolate chips.
- Pour the batter into each muffin cup, filling each muffin cup about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of the each muffin comes out clean.
- Let cool slightly and devour!