Clean, GF Pumpkin Chocolate Chip Muffins

You will not even believe how delicious these healthy muffins are. They lack nothing in the taste department. I had a can of pumpkin purée that was begging to be played with, and the results came out beautifully.

Ingredients:
1/3 cup monk fruit sweetener (white sugar sub)
2/3 cup unsweetened applesauce
1/2 cup coconut flour
3/4 cup gluten free whole wheat flour sub
2/3 cup melted coconut oil
1 large egg
3/4 cup canned pumpkin purée
1 tsp EACH baking soda and baking flour
1 tsp pumpkin pie spice
3/4 tsp cinnamon
1/8 tsp salt
1/2 tsp vanilla
1 cup Lily’s chocolate chips (or dried cranberries, raisins, or toasted chopped walnuts)

Preheat oven to 350. Honestly, I just mixed this gently all in one bowl, then poured the batter into a well greased muffin tin. Fill 2/3 the way up. For me, this yielded 16 muffins so I used a tin and a half. Bake for 20 to 25 muffins until the tops are golden brown, and spring back when lightly touched. These popped right out after cooling for 5 minutes, sparing me from banging my head against the wall when half the cake sticks to the pan (worst!!!).