I told my friends at gym class that I was going to make Paleo Pumpkin Muffins. When I was describing them, I don’t think they were too convinced lol! Sometimes I bring out one of my favorite recipes, which they ALL love, reserved for special occasions called, Slutty Brownies. They just sound sinfully good right?! I was so excited when I posted my muffins, because I couldn’t believe how great they turned out! I even added a special touch — chocolate! Who doesn’t love chocolate? Okay, don’t answer that because it will void the excitement. This was my first time making anything “sweet” Paleo. It was the right amount of sweetness and flavor, I just can’t believe I’ve been missing out! I look forward to trying more “sweets” recipes, especially ones that give me those good nutrients that fuel the body.
Paleo Pumpkin Chocolate Chip Muffins
Ingredients
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 2 tsp almond butter
- 3/4 cup canned pumpkin (optional: cooked and puréed pumpkin)
- 3 large eggs
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1½ tsp pumpkin pie spice
- 1 tsp of melted coconut oil
- 1/4 cup of raw honey (optional) – you can scale back to 2 Tbsp if needed
- 2 Tbsp of chocolate chips (I used dark chocolate and they are optional)
Directions
- Preheat oven to 350℉.
- Coat muffin pan with coconut oil (or you can use paper muffin cups)
- Mix all ingredients and pour evenly into muffin pan. Using a spoon will help to distribute evenly.
- Bake for 25 minutes in the center of the rack.
Note:
If muffins look too stiff, just add a little water to the batter before placing them in the muffin pan/cups. All of these items are found at your local, healthy supermarket and/or possibly the health food aisle of your grocery store. To make them fuller in size add another 1/2 cup of coconut or almond flour.
Now go and Enjoy!
Recipe inspiration found here.


