These muffins remind me of a friend. This friend is probably one of the funniest, most creative, and longest lasting friends I have ever had. She’s fantastic. And it just so happens that the flavor marriage of pumpkin and chocolate is her favorite thing… (well, one of her favorite things.)
This friend is Kiki. You should all be friends with her.
Since it’s fall, get ready for all kinds of pumpkin-y posts. Pumpkin is a great way to get in some paleo-compliant carbs. It’s also very yummy when mixed into pancakes, chili, smoothies, muffins, and soups.
So head to your nearest grocer and buy up some cans of pumpkin (or an actual pumpkin).
Pumpkin Chocolate Chip Muffins
1/2 c. butter or coconut oil, melted
1 tsp. vanilla
1/2 c. pumpkin puree
1/4 c. honey
1/2 c. coconut flour
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. allspice
pinch or two of salt
1/2 c. chocolate chips
- Preheat oven to 375.
- In a bowl, beat together eggs, honey, vanilla, pumpkin, and butter (or oil).
- Add baking soda, coconut flour, and spices. Mix well.
- Fold in chocolate chips.
- Divide into muffin cups (could be paper but silicone would work best).
- Bake for 15-20 mins until toothpick test comes out clean and tops begin to turn golden brown.