It’s the most wonderful time of the year – yes, I’m talking about Fall. It’s a lovely mix between summer and winter, sprinkled with a little apple picking and topped with football Sundays. Lastly, how could I forget, it’s filled with pumpkin everything – pumpkin pie, pumpkin spiced coffee, pumpkin picking, pumpkin donuts, pumpkin candles – the wonderful smell of pumpkin!

I was so excited to create this recipe – I did a little research and experimenting to find the right mixture of ingredients, but I think it came out delicious. The caramelized brown sugar sprinkled on top just puts it over the edge!

White Chocolate Chip Pumpkin Muffins

Makes 12 muffins

  • 1 cup pumpkin pure
  • 1 cup of melted coconut oil
  • 1/2 cup honey
  • 4 eggs
  • 1 cup almond meal
  • 1/3 cup coconut flour
  • 3 tablespoons of light brown sugar (plus extra for sprinkling on top)
  • 2 tablespoons of cinnamon
  • 1 teaspoon baking soda
  • 1 cup white chocolate chips
  1. Preheat the oven to 350 degrees and line the muffin tins.
  2. Mix together the eggs, honey, melted coconut oil, pumpkin, and sugar.
  3. Add in all the dry ingredients – coconut flour, almond flour, baking soda, and cinnamon- mix on medium speed. Fold in your white chocolate chips.
  4. Spoon into each tin then sprinkle with light brown sugar.
  5. Bake for 40- 45 minutes.