Fall is in full swing which means it's PUMPKIN time! This muffins are made with coconut flour and almond flour and sweetened with monk fruit and allulose. So tasty and just 3g net carb, 1g of sugar, and 170 calories per muffin.

Recipe Source: Low Carb Keto Pumpkin Chocolate Chip Muffins (includes pictures, tips, and full nutrition facts)

RECIPE: GLUTEN FREE & KETO PUMPKIN CHOCOLATE CHIP MUFFINS

SERVINGS: 12 MUFFINS (170 CALORIES EACH)

PREP TIME: 10 MINUTES

BAKE TIME: 25 MINUTES

TOTAL TIME: 35 MINUTES

INGREDIENTS

We were able to grab all of our ingredients from a local Walmart, but you can find the ingredients in most grocery stores or online on Amazon.

• 1/2 cup (56g) Coconut flour (we used Walmart’s Great Value Organic Coconut Flour)
  
• 1/2 cup (56g) Blanched almond flour (we used Nature’s Eats Blanched Almond Flour but Blue Diamond Almond Flour works as well)
  
• 2/3 cup (140g) AlluMonk Allulose & Monk Fruit Sweetener (Hoosier Hill Farms Allulose is also a viable choice if you want to skip the monk fruit; Lakanto’s Monk Fruit Sweetener with Erythritol is another option)
  
• 1 Tablespoon (14g) Baking powder
  
• 1 Tablespoon (6g) Pumpkin pie spice (we used Walmart’s Great Value Organic Pumpkin Pie Spice)
  
• 1/2 teaspoon (3g) Sea salt
  
• 4 large Eggs (200g)
  
• 3/4 cup (180g) Pumpkin puree (we used Walmart’s Great Value 100% Pure Canned Pumpkin)
  
• 1/2 cup (113g or 1 stick) Unsalted butter
  
• 1 teaspoon (4.3g) Vanilla extract (we used McCormick All Natural Pure Vanilla Extract)
  
• 1/4 cup (45g) Unsweetened chocolate chips (we used Bake Believe Dark Chocolate Chips, but Lily’s Dark Chocolate Baking Chips or Pascha 100% Cacao Chips could also work!)
  
  

  INSTRUCTIONS
  

  
  

1. Preheat the oven to 350°F/180°C. Line your muffin baking pan with 12 muffin baking cups.
   
2. Microwave the butter for 30 seconds to soften, but it should not be melted if possible. Stir in the eggs, pumpkin puree, melted butter, and vanilla extract until completely incorporated.
   
3. In a separate bowl, stir together the coconut flour, almond flour, sweetener, baking powder, pumpkin pie spice, and sea salt. Make sure there are no clumps. Stir into wet mixture.
   
4. Stir in your chocolate chips.
   
5. Spoon the batter evenly into the muffin cups and smooth the tops. (They should be almost full, not 2/3 or 3/4 full)
   
6. Bake for about 25 minutes, until an inserted toothpick comes out clean and the muffins are very slightly golden around the edges.
   
   Recipe Source: Low Carb Keto Pumpkin Chocolate Chip Muffins

Ingredients:

2 and 1/4 cups all purpose flour.

1 teaspoon of salt

3/4 teaspoon of baking soda

1 1/2 sticks of room temperature unsalted butter.

1/4 cup of room temperature cream cheese (regular, not reduced fat. These are cookies, not vegetables)

1 cup packed brown sugar. (light brown sugar preferred)

1/2 cup granulated sugar.

2 eggs.

One teaspoon vanilla extract.

2 cups semi-sweet chocolate chips (I like to put some extra)

Cooking Instructions:

Wisk all dry ingredients (flour, salt, baking soda) in a separate bowl, be sure to mix it well.

Mix all wet ingredients (butter, cream cheese, sugar, and vanilla) in a mixing bowl (preferably an automatic mixer with a paddle attachment) until light and fluffy. Add both eggs, one at a time, be sure to mix well in between each addition. Add the flour mixture, beating well to combine. Finally, stir in the chocolate chips.

Now, here is the MOST IMPORTANT PART. Cover the dough with plastic wrap and refrigerate for MINIMUM 2 hours (overnight would be better, and no more than several days).

When ready to bake - preheat the oven to 375 degrees Fahrenheit.

Create 2-3 tablespoon mounds of dough and spread evenly (at least 2 inches apart) on a greased cookie sheet (or silpats. Link below)

Cook the dough on the center rack for between 9-11 minutes. Take the cookies out of the oven when they look like they would be done in 2 minutes. They will continue to cook once out of the oven. Allow to cool for several minutes, than transfer to a wire rack for further cooling.

If cooked properly, you should be able to pick these cookies up straight off the cookie sheet with your hand, without the need for a spatula.

Yield: 1 1/2 Dozen cookies

LINK TO SILPATS: http://www.amazon.com/gp/product/B00008T960?ie=UTF8&camp=1789&creativeASIN=B00008T960&linkCode=xm2&tag=jusatas-20

The cookies should look like this when done: http://imgur.com/h4M1VAA

Best of luck, let me know how they turn out!

I used this recipe: https://www.hersheys.com/recipes/recipe-details.aspx?id=5191 .

I substituted several things. Instead of using Reese's creamy peanut butter - I used this: http://earthbalancenatural.com/product/creamy-coconut-peanut-spread/ . Which is super awesome except the oil separates, so be prepared to spend a looooong time stirring your peanut butter before mixing. I also substituted for the hershey's kisses and used: http://www.amazon.com/Reeses-Peanut-Butter-8-Ounce-Pouches/dp/B0046H6HOQ/ref=sr_1_1?ie=UTF8&qid=1410578011&sr=8-1&keywords=mini+peanut+butter+cups .

From my great aunt; not sure where she got it: http://imgur.com/m6e7R6a

I basically used gluten-free counterparts of things, like this.

My family buys a really tasty Italian version called La Florentine Torrone. Not sure where they buy it, but good bet would be an Italian grocery or Cost Plus World Market. Also available on Amazon: http://www.amazon.com/La-Florentine-Torrone-Assortment-7-62oz/dp/B0001K5KXG

My wife is also an excellent chocolatier! She got these molds a while ago and melted/tempered chocolate then filled the molds.

It's a totally unneeded kitchen gadget which is exactly the kind of thing I've become a sucker for thanks to Amazon.

Thanks! I had gone the lazy way last time and used some boxed mix but that stuff ended up being awful and I couldn't even get it to work right. It was a total mess. I'd like to try again because even when it was a mess it was delicious, lol. I'm addicted to apple pie

I used a pizzelle maker that I bought on Amazon. If you plan on making this, you might get better results with a waffle cone maker.

http://www.amazon.com/Just-Mustard-NG5310-Choc-Bloc/dp/B0051O9DV2/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1374590070&sr=1-1