The perfect pumpkin muffins for your fall eats :)
They are healthy, full of pumpkin spice flavor, and freeze beautifully!
Chocolate Chunk Pumpkin Muffins (Paleo)
Slightly adapted PaleOMG
1/3 cup pumpkin puree
1/3 cup maple syrup or raw honey → I prefer to use a little less
1/4 cup coconut oil, melted
3 eggs, whisked
1 teaspoon vanilla extract
1/4 cup coconut flour
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon powdered ginger
1/8 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
1/2 cup chopped dark chocolate or chocolate chips
Preheat oven to 350 degrees.
Mix together wet ingredients in a bowl: pumpkin puree, maple syrup, coconut oil, eggs, and vanilla extract.
In another bowl, whisk together coconut flour, cinnamon, nutmeg, ground cloves, powdered ginger, baking soda, baking powder, and salt.
Pour dry ingredients into wet ingredients and mix well. Fold in chocolate chips.
Scoop batter into silicone baking cups (I usually get 7-8). Bake for 35-40 minutes. Mine are usually done at 35 minutes!
These freeze BEAUTIFULLY!
*Alternatively, you can use 1/2 teaspoon of pumpkin pie spice in place of the nutmeg + allspice + ginger + pumpkin pie spice