What could be better than Pumpkin and Chocolate together?!
Here’s one of my favorite recipes based off of the Spiced Pumpkin Muffin recipe from Danielle Walker in her cookbook Against all Grain.
If you are looking for a good all around paleo cookbook, I would highly recommend this one. I have yet to make a recipe from that book that I would say “It’s ok..”.
Dry Ingredients:
2 cups almond flour 3 tbsp coconut flour 1 tsp baking soda 2 tsp cinnamon ¾ tsp nutmeg ¼ tsp ground ginger ¼ tsp cardamom ¼ tsp cloves ¼ tsp sea salt
Wet Ingredients: ¾ cup pumpkin puree, fresh or canned (pull out your frozen pumpkin puree) ⅓ cup pure maple syrup (I used Hughes Maple Syrup, which comes from my husband’s family!) 2 large pastured eggs, at room temperature 2 tbsp coconut oil, melted 1 tsp pure vanilla extract
1/2 cup of mini chocolate chips (I use enjoy life – which are gluten, dairy and soy free).
Preheat the oven to 350F. Line your muffin tin with baking cups, I use silicone baking cups (totally recommend these – the muffins just slip out!). I put all of the wet ingredients in the Vitamix and blend until smooth (you could probably also use a different brand of high powered blender or food processor). In a separate bowl, mix all of the dry ingredients
together. Add the wet ingredients to the dry ingredients, slowly folding in the wet ingredients until everything is mixed thoroughly. Mix in the chocolate chips. Poor into the baking cups and bake in oven for 25 minutes.