There's a chill in the air. Fall has arrived and it's time to whip out some of our favorite seasonal recipes. These Paleo Pumpkin Chocolate Chip muffins with clean ingredients capture the essence of autumn, bundled up into a delicious treat that is easy to make and perfect for breakfast, snacking or dessert! We hope you enjoy.
Paleo Pumpkin Chocolate Chip Muffins
- 2 cups almond flour
- 3 tbsp flax meal
- 1 tsp baking soda
- 2 tsp cinnamon
- 3/4 tsp nutmeg
- 1/4 tsp cardamom
- 1/4 tsp cloves
- 1/4 tsp sea salt
- 1 small sugar pie pumpkin (for 1 cup puree)
- 2 tbsp maple syrup
- 1/3 cup coconut sugar
- 2 eggs or 2 "flax eggs" (2 tbsp ground flax + 6 tbsp water)
- 2 tbsp coconut oil, melted (+ extra)
- 1 tsp pure vanilla extract
- 1 cup Lily’s dark chocolate baking chips
Preheat oven to 350. Cut pumpkin in half, remove
seeds, coat with coconut oil. Bake cut side down for 45 minutes or until
tender. Let cool. In a medium bowl combine the dry ingredients and set aside.
Scoop out your pumpkin and measure out 1 cup full. Add this to a food processor
with the maple syrup, coconut sugar, eggs, coconut oil, and vanilla. Pulse until
combined. Slowly add the flour mixture in batches and pulse until just
combined. Scoop this back into the bowl and stir in the chocolate chips. Bake
at 350 for about 25 minutes. Keep a close eye on the tops so that they do not
burn since this is a darker batter. Eat for breakfast or great to snack on later
(if there are any left).
