American•healthy

Paleo Pumpkin Chocolate Chip Muffins {Dairy-Free, Gluten-Free, Grain-Free, No Refined Sugar}

An easy recipe for Paleo pumpkin muffins. These almond flour pumpkin muffins are gluten-free, dairy-free, grain-free, and have no refined sugar.

Ingredients

Quantities are shown as originally provided.

2 1/2 cups almond flour
1 teaspoon baking soda
1/2 teaspoon gluten-free baking powder
1/2 cup pure maple syrup
2 large eggs
1 teaspoon pure vanilla extract
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup gluten-free and dairy-free mini chocolate chips (I like Enjoy Life Foods.)
1/2 cup canned pumpkin (Not pumpkin pie filling.)

1
Preheat oven to 350°F
2
In a large bowl whisk the eggs, pumpkin, pure vanilla extract, and pure maple syrup until fully combined.
3
Add the almond flour, baking soda, gluten-free baking powder, pumpkin pie spice, cinnamon, and chocolate chips to the pumpkin mixture. Mix until fully combined.
4
Scoop batter into a lined muffin pan. The batter will be thick. I used a greased ice cream scoop.
5
Bake for 26 minutes. Please watch your oven because all ovens are different.
6
Remove and check centers with a toothpick to see if they are done.
7
Allow to cool before serving. Enjoy!
8
Store in an airtight container.
9
Muffins can be frozen for up to 3 months. Allow to completely cool and then place in a freezer bag. Allow to defrost at room temperature or reheat in the microwave for 30 seconds to 1 minute.