A few years ago, I developed one of my favorite recipes – Pumpkin Dark Chocolate Chip Muffins. Today as I try to follow the Trim Healthy Mama plan and cut out most sugars and wheats, I decided to remake this delicious recipe. I think I hit it out of the park! I tested them out on a few friends and my kids with winning results. A lot of trial and error, but I think it’s perfect! I’d love to hear feedback from you guys! Presenting my Trim Healthy Mama Chocolate Chip Pumpkin Muffins!
Simply add in all the ingredients and mix well with an electric mixer. For mine, I used Pyure Stevia Blend but it measures the same as Trim Healthy Mama’s Super Sweet Blend. You can use whatever you have on hand.
For the chocolate chips, you can use Lily’s chocolate chips, 85% chocolate from Aldi smashed into tiny pieces, or a sugar free chocolate chip that you find. I used Lily’s chocolate chips.
When you fill up your muffin tins, I find it easier to clean up and easier to remove if you use cupcake liners. You can gently spray them with a nonstick spray if you prefer, too. Be sure and fill them up generously as the cupcakes will not rise much.
I would consider this an S for Trim Healthy Mama, even with the pumpkin since it’s divided up so many times. Just don’t overdo it and stick to about 2 muffins at a time!
I store mine in the fridge to keep longer and then pop them in the microwave for about 15-20 seconds to have it nice and warm when I want to eat one or two. Enjoy!
- 2 cup of Almond Flour
- 1 TBSP Cinnamon
- 2 tsp Pumpkin Pie Spice
- 2 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 4 eggs
- 3/4 cup coconut oil
- 2/3 cup Pyure Stevia Blend or Trim Healthy Mama Super Sweet Blend
- 2 cups fresh pumpkin
- 1 package Lily’s Chocolate Chips or Sugar Free Chocolate Chips or 85% chocolate bar broken into tiny pieces
- Combine all ingredients in a bowl using an electric mixer. Once combined, add in the morsels.
- Scoop the batter into a lined and sprayed cupcake pan
- Bake at 350 for about 30 minutes.
- Allow to cool before enjoying.
- Makes about 24 cupcakes
I made these using Briana Thomas’s baking blend, about 1+1/2 cups, and an extra splash of egg whites. They turned out great! Sweet and dense, just how I like them. Thanks!