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Pumpkin Chocolate Chip Muffins
gluten-free
Gluten-Free
dairy-free
Dairy-Free
paleo
Paleo
vegetarian-vegan
Vegetarian or Vegan
pescatarian
Pescatarian
Prep Time:
15
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
35
minutes
mins
Servings:
12
muffins
Ingredients
1x
2x
3x
2 1/2
cups
350g packed almond flour
3/4
cup
96g arrowroot powder
4
tsp
double acting aluminum free baking powder
1/2
tsp
sea salt
2
tsp
cinnamon
1/2
tsp
nutmeg
1/4
tsp
ground ginger
1/4
tsp
ground cloves
1/2
cup
113g unsalted butter, ghee, or palm shortening, softened
1
cup
packed
170g coconut sugar**
2
eggs
3/4
cup
180g pumpkin purée
1
tsp
vanilla extract
3/4
cup
135g dairy free chocolate chips
3/4
cup
90g chopped walnuts
*Glaze is optional
glaze can be made from a mixture of powdered maple sugar and coconut milk OR just simply use melted coconut butter
**For low carb option
see text below
Instructions
Preheat oven to 350ºF (177ºC).
Grease and flour a muffin pan or line with paper muffin liners.
Combine almond flour, arrowroot powder, baking powder, salt, and spices in a large mixing bowl.
Using a stand mixer or hand mixer, cream together butter and coconut sugar until light and fluffy. The color should turn from dark to light brown.
Add eggs and beat on medium until combined.
Add pumpkin and vanilla and beat on medium until combined.
With the mixer on a low speed, slowly add in the dry ingredients until well combined.
Turn off mixer and stir in chocolate chips and 1/2 cup (60g) of the chopped walnuts by hand.
Divide batter evenly in muffin pan.
Sprinkle tops with remaining chopped walnuts.
Bake for 20-25 minutes or until tops are golden brown and spring back when lightly pressed.
Allow to cool in the pan for 5 minutes, then remove to a cooling rack. Allow to cool completely. Drizzle with glaze, if desired.
Store at room temperature for up to 5 days.
Author:
Kit