The same recipe as our favorite paleo pumpkin bread, but in muffin form, and with the addition of chocolate chips. These are super easy to whip up, and a great way to jazz up a classic!
Perfect for breakfast or an afternoon snack, I like to pair mine with a warm coffee or tea for the ultimate fall experience. They're sweet but not too sweet, and just 'pumpkin-y' enough, without being overwhelming. The arrowroot makes them extra gooey and moist on the inside, and dare I say, better the next day. Enjoy!
Yield: 12 muffins
Coconut oil, for greasing muffin tin
2 1/2 c. almond flour (we love Bob's Redmill, Trader Joe's, or the Kirkland brand from Costco, but any almond flour will do).
1/2 c. arrowroot starch (found at Whole Foods, Amazon, and most health food stores)
1 1/2 tbsp. pumpkin pie spice (we love the one from Trade Joe's!)
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. sea salt
1 c. pumpkin puree (unsweetened)
1/2 c. maple syrup
1 1/2 tsp. vanilla extract
1 Tbs. apple cider vinegar (we like Bragg's)
1/2 c. Bittersweet or vegan chocolate chips
Preheat your oven to 350 degrees. Prepare a 12 cup muffin tin by greasing with coconut oil, or lining with paper liners.
Combine almond flour, arrowroot starch, pumpkin pie spice, baking soda, cinnamon and sea salt in a large bowl. In a separate bowl, combine the pumpkin, maple syrup, and vanilla extract. Mix liquids into the dry ingredients and combine thoroughly. Finally, add the apple cider vinegar (last ingredient you want to add, as it will react with the baking soda!).
Stir in chocolate chips. Add a large spoonful of muffin mix to each of the prepared muffin cups, filling to 3/4 full. Pop into the oven and bake for 15-18 minutes. You want the muffins to be just tender on the inside, but toothpick should come out almost clean (a little dough is okay, but you don't want it to be glopping with dough). Enjoy!