Pumpkin Chocolate Chip Muffins
This positively paleo pumpkin chocolate chip muffin recipe is one of our favorites for sure. These guys have been to breakfast, lunchboxes, ladies groups and on trips. They stay fresh for about 4 days and are good frozen if stored properly for a few months. There are a few things I don’t mind buying in a can- pumpkin, tomatoes and beans. I do always look for Organic and BPA free cans .
Preheat oven to 350 degrees
Ingredients:
Wet Mix (First Bowl)
1 Cup Organic Pumpkin Pie Mix (Yes I go ahead and skip adding the spices- Whole Foods has saved me here).
2 Eggs
1/4 Cup Almond Butter
1/4 Cup Local Raw Honey
Dry Mix (Second Bowl)
1 Cup Almond Meal- mix with a fork or sift if needed
1 Teaspoon Aluminum Free Baking Powder
1/4 Teaspoon Celtic Salt
1/2 Cup of Enjoy Life Chocolate Chips (we use mini but they have chunk too- they are dairy, soy and nut free (but our flour is Almond)
*1/2 Teaspoon Pumpkin Pie Spice if you are using plain pumpkin
*1 Teaspoon Cinnamon
1. Mix all of the wet ingredients in one bowl
2. Mix all of the dry ingredients in the second bowl. The baking powder amount is important- can’t short it.
3. Use a 1/4 measuring cup to pour the batter into baking cups.
4. Baking 20-30 minutes depending on your oven and altitude. Once you bake this note the baking time to make it even quicker for the next batch.
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