Grain-free Pumpkin Chocolate Chip Muffins

It’s Pumpkin Season!!!! These muffins are delicious and turned out perfectly the first time which is great for me because I am not a baker!! My husband loves them as well so that’s a win for me:) I found this recipe on Smitten Kitchen and modified it just a tad. The first batch I made I added half a teaspoon baking powder for extra plumpness but that’s all I changed. The second batch, I tried coconut oil instead of olive oil and also added half a teaspoon of cinnamon. They were perfection! Enjoy one on a crisp morning with your best cup of coffee. Happy Fall!!!

 

Ingredients:

1 cup pumpkin puree
3 eggs
½ cup maple syrup
⅓ cup olive oil or coconut oil, warmed
2 tsp. pumpkin pie spice
½ tsp. sea salt
¼ cup coconut flour
1 ½ cups almond meal (blanched preferably)
½ tsp. baking soda
½ cup chocolate chips or a 3.5oz. dark chocolate bar, roughly chopped
raw pepitas/pumpkin seeds for garnish, optional

 

Directions:

1. Preheat the oven to 360′ and grease a muffin tin with coconut oil or use liners.

2. In a large mixing bowl, combine the pumpkin puree, eggs, maple, oil, pumpkin pie spice and salt and whisk really well to combine. You want to get some air up in there.

3. Add the coconut flour and mix. Let that sit a minute to absorb some moisture. Add the almond meal, baking soda and stir again to mix. Add the chocolate chips, one last stir.

4. Distribute the batter between your cups. Sprinkle the pepitas on top. Bake on the middle rack for 20ish minutes or until a toothpick comes out clean. Let them cool before removing them from the pan.

 

Enjoy!!