I told the kids when I picked them up from school yesterday that I got all the fall decorations up in the house. My son David was so excited to get home to see everything! Brooke and David have been asking me when it is going to be Halloween almost everyday now for the past few weeks. When we got in the house he looked around and he wanted me to show him every decoration I had put up. It was so cute. Then he started to cry. I asked him why he was crying and he said, “Mom, there isn’t enough pumpkins I want more!” He asked me if I could go to the store and buy more decorations to put up. I had to do everything in my power not to seriously start laughing. That was not the response I was expecting that’s for sure! Then I told him I made some muffins, and that they could have one for their snack and David soon forgot about the decorations.
I guess all the decorating put me in a pumpkin baking mood. Not to boast, but I have to say I definitely came up with an amazing recipe this time! You’re in for a big treat. I’m really excited for you all to try them. These Pumpkin muffins are the real deal! If you’re use to the wheat versions, I promise you will like these just as well or even more! Even if you’re not Paleo or gluten-free try this recipe out. You will be giving your body healthy nutrients you would not be getting with the wheat versions. Did you know wheat and grains actually have the ability to block key nutrients from being absorbed? Yes, it’s absolutely true. If you want something you can eat for breakfast, a snack or anytime of the day and feel good about what you’re putting in your body you will love these! I promise your tongue won’t know the difference. My husband is always my food critic. He will flat-out tell me if something I create is not up to standard or doesn’t taste like a wheat version. I gave him one after dinner last night and asked him if he could tell they were paleo and he said, “no way, these are delicious.” Be sure to leave a comment and pin this recipe for later! Happy Fall baking!
Chocolate Chip Pumpkin Muffins (Gluten-free, Paleo, Dairy-free)
If you like the combination of chocolate and pumpkin then these muffins are for you. They are soft, moist, dense, and come together in just minutes. They are ready to enjoy in just under a half an hour.
- 1 heaping cup of almond butter (no sugar added)
- 1 C pumpkin puree
- 2 eggs (pasture raised if possible)
- 1/2 C organic honey
- 1/2 C arrowroot flour-get it here
- 5 Tbsp. almond flour-get it here
- 1 Tbsp. pure vanilla extract
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. allspice
- 1/2 tsp. nutmeg
- 1/2 C Enjoy Life Chocolate Chips (plus more for sprinkling on top) -get it here
- Pre heat oven to 375 degrees and prepare muffin tins. Place aside.
- Add all ingredients to your mixing bowl except chocolate chips and mix on high speed until well incorporated. Be sure to scrape down the sides of the bowl when necessary. Stir in chocolate chips by hand last.
- Pour batter into your muffin tins. Fill each muffin cup about 3/4 of the way full. Top with a few additional chocolate chips if desired.
- Bake for 14 minutes or until tooth pick comes out mostly clean with just a few crumbs.
*Feel free to leave out the chocolate chips if desired. Enjoy!
- Calories 164.9
- Total Fat 10.2 g
- Saturated Fat 1.0 g
- Polyunsaturated Fat 0.1 g
- Monounsaturated Fat 0.2 g
- Cholesterol 21.9 mg
- Sodium 9.8 mg
- Potassium 8.5 mg
- Total Carbohydrate 16.7 g
- Net Carbohydrate 13.4
- Dietary Fiber 3.3 g
- Sugars 9.5 g
- Protein 5.2 g