These Paleo, Low Carb and Keto Pumpkin Bread Muffins with Chocolate Chips are super moist and delicious! They are great option for on the go breakfast or late night dessert!
Preheat oven to 350.
Mix coconut oil, eggs, vanilla, and pumpkin in one bowl.
Mix the sweetener, sea salt, coconut flour and baking soda together in another bowl.
Combine the wet and dry mixture together until well blended and slowly mix in the chocolate chips.
Get your muffin tins and place some unbleached baking liners in the cups to keep the muffins from sticking.
Fill the cups 2/3 full and place them in the oven.
Cook for 25 minutes or until a toothpick inserted comes out clean.
Let the muffins cool in the pan for 10 minutes then serve and enjoy.
Alternate options:
Flavor Enhancer: To kick up the flavor stir in a few drops of cinnamon essential oil or clove essential oil when adding the chocolate chips. These are the ones I recommend, here.