Chocolate Pumpkin Muffins With Chocolate Drizzle Topping
1 Cup of Pamela’s GF All-Purpose Baking Flour
1 Cup of Coconut flour
1/3 Cup of Coconut oil
2/3 Cup of Pumpkin Puree (About a Can)
1 Cup of Chocolate Oat Milk ( I love Oatly-) ( you can use other milk alternatives if you prefer)
2 Flax eggs ( 2 Tablespoons of Flax Meal with 6 tablespoons of purified water)-Makes 2 Eggs.
1 Tablespoon of Baking Powder
3 Tablespoons Pumpkin Spice ( Use more of less If you prefer! I like tons!)
2 Tablespoons Cinnamon
Chocolate Drizzle Topping
3 Tablespoons of Cacao
1 Tablespoon of Chocolate Oat Milk
3 Tablespoons of Coconut Oil
Preheat oven to 350.
In a separate bowl mix together the flax eggs (ratio noted above)
In another bowl; combine all the dry ingredients. Then add in the wet ingredients apart from the milk. Once mixed. Add in the flax eggs. To get to creamy consistency add the milk slowly until desired texture is achieved.
Grease muffin pan or add muffin cups.
Add the mixture to the cups or pan. Let bake for 15 minutes. Check to see if the inside is “spongey”. If spongey let bake for another 5 minutes.
While they are baking mix topping: combine all ingredients together with a fork/whisk.
Once muffins are baked and cooled add the chocolate topping.
Add pumpkin seeds to top if desired.