Pumpkin Pie Chocolate Muffins

Ingredients (makes 18 servings):
100 g (3.5 oz) dark chocolate
2 tbsp extra virgin coconut oil
½ cup coconut butter
¼ cup extra virgin coconut oil
2 tsp pumpkin pie spice mix
2 tbsp powdered Erythritol or Swerve, or other healthy low-carb sweetener
½ cup unsweetened pumpkin puree
Optional: 15-20 drops Stevia extract or other healthy low-carb sweetener

Place the chocolate and coconut oil in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water. Bring to a boil over a medium heat. Once completely melted, remove from the heat and set aside.

Fill each of the 18 mini muffin cups with 2 teaspoons of chocolate. If you have any chocolate left, just add it to the cups. Place the chocolate in the fridge for at least 10 minutes.

Place the coconut butter, coconut oil, erythritol and pumpkin spice mix into a bowl and melt just like you did the chocolate.
Add the pumpkin puree and mix until well combined.
Remove the muffin cups from the fridge and add a heaping teaspoon of the pumpkin & coconut mixture into every cup. Place back in the fridge and let it set for at least 30 minutes.
When done, keep refrigerated. Coconut oil and butter get very soft at room temperature. Store in the fridge for up to a week or freeze for up to 3 months.




By The Super Sisters

2 cups oat flour
½ cup coconut sugar or raw cane sugar
1 ½ cups pumpkin puree
1 egg
1 cup unsweetened almond milk
1 tbs coconut oil
1 tbs pumpkin spices
1 tsp baking powder
½ tsp baking soda
¼ cup semi-sweet chocolate chips

Preheat oven to 350 degrees and spray a 8×8 baking pan with nonstick spray.

In a medium bowl, beat egg and sugar then add pumpkin, oil almond milk and vanilla extract.

In another bowl, mix all dry ingredients (except the chocolate chips), add to the wet ingredients and mix well.

Fold in chocolate chips (save a few to sprinkle on top) and pour batter into prepared pan.

Bake for 35-45 minutes or until toothpick comes out clean.