Pumpkin Chocolate Chip Muffins

gluten free - dairy free - paleo - soy free - grain free

---

As we entered into this new season of fall and a new home I wanted to move back into more Paleo breakfast options. I felt my energy starting to lag and cleaning up the diet with the removal of grains always helps me. I hadn't made many pumpkin dishes yet this year, so it was time, wasn't it? It. Was. Time.

Grey loved whipping these up in the kitchen with me and they were super simple to make. Moist, chocolaty with just the right hint of pumpkin and spice, we made an extra batch to have as breakfasts throughout a busy week. 

---

Pumpkin Chocolate Chip Muffins 

INGREDIENTS
​

• 1 3/4 C. almond flour
• 1 tsp baking soda
• 1/4 tsp. sea salt
• 1/2 c. nut or seed butter
• 1/4 c. pure maple syrup
• 1 c. canned pumpkin
• 2 eggs
• 1/2 tsp. vanilla
• 1 tsp nutmeg
• 1 tsp cinnamon
• 1/2 c. dairy-free chocolate chips

DIRECTIONS

• Preheat oven to 350 degrees and line your muffin pan with parchment cups or grease with avocado or coconut oil.
• In a medium bowl, whisk eggs, pumpkin, seed or nut butter, vanilla and syrup together.
• In a small bowl, mix almond flour, baking soda and spices. 
• Add your dry ingredients to your wet and fold in your chocolate chips. 
• Fill muffin cups 1/2-3/4 full and bake for 20 minutes or until your toothpick comes out clean when inserted. 
• Top with additional chocolate chips if desired and allow to cool before enjoying. 

​

What pumpkin recipes are you whipping up this season?