GRAIN AND REFINED SUGAR FREE CHOCOLATE CHIP PUMPKIN MUFFINS
It's smelling like Fall in my kitchen. Now's the season to clean up those Holiday recipes. Tonight I'm making pumpkin paleo chocolate chip muffins. Serves 10.
3/4 C of organic canned pumpkin puree
1 1/2 C of almond flour
3/4 tsp of baking soda
3/4 tsp of cinnamon
1/2 tsp of ground cloves
1/4 tsp of ground nutmeg
1/2 tsp JF Spicy Salt
1/3 C organic pure maple syrup
1 tsp of Madagascar pure vanilla extract
1/2 C of chocolate chips
Preheat oven to 350º. In a dry bowl, add almond flour, baking soda, cinnamon, ground gloves, nut meg and JF Spicy Salt. In a wet bowl, mix pumpkin puree, eggs, maple syrup, and vanilla extract and whisk thoroughly. (For this recipe I'm using my CB2 Swirl Serving bowl and CB2 Baking Set) Combine wet ingredients into the dry bowl and add your preferred amount of chocolate chips. To remove chunkiness, swirl spoon through the batter.
Line muffin tin with paper holders and pour batter in filling in each slot to the top. When oven is heated, bake for about 22-24 minutes. Once cooked through, let sit and cool for 5 minutes. Transfer to wire rack.
Recipe adapted from Wellplated.com.