These Healthy Chocolate Chip Pumpkin Muffins are easy to make super moist and perfect for Fall. (Or any time of year you still have canned pumpkin in the pantry!) Made with an almond butter and pumpkin base these muffins are flourless, paleo, gluten free, dairy free and refined sugar free.
- 4 large eggs
- 1/2 cup raw honey (I highly recommend using a local honey)
- 1 cup pumpkin puree
- 1 cup unsweetened smooth almond butter, warmed until just running
- 2 teaspoons pure vanilla extract
- 1.5 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon unrefined sea salt
- 1 cup dark chocolate chips
- Preheat oven to 350 degrees F.
- Using a stand or hand mixer, mix the eggs and raw honey together on low speed.
- Then add in the pumpkin puree, slightly warmed almond butter and vanilla extract and mix on medium low until all incorporated.
- To the pumpkin mixture add, baking soda, spices and salt and mix on low until just combined. Scrap down sides if needed.
- Once batter is combined stir in the chocolate chips with either a spoon or spatula.
- Line or grease a muffin pan and fill muffin cups to 3/4 full.
- Bake for 25 minutes until a toothpick inserted into the center of a muffin comes out clean.
- Remove muffins from the oven and allow to sit for 2-3 minutes before transferring them to a wire rack to finish cooling.
- Repeat baking process until all muffins are baked and cooled.
- Eat and enjoy!
*This recipe makes 16 muffins, you can make them all at once (in two batches) or make half a batch at a time. Store batter for no longer than 2 days before baking.
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