These nut-free Paleo Pumpkin Chocolate Chip Muffins are a perfect treat for those following a Paleo diet. They are moist, flavorful, and filled with the warm spices of fall, making them a great snack or breakfast option.
Ingredients: 1 cup pumpkin puree. 3 eggs. 1/4 cup coconut oil, melted. 1/4 cup honey or maple syrup. 1 tsp vanilla extract. 1 1/2 cups almond flour. 1/4 cup coconut flour. 1 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp salt. 1/2 cup dairy-free chocolate chips.
Instructions: Set the oven temperature to 175C 350F. The pumpkin puree, eggs, melted coconut oil, honey or maple syrup, and vanilla extract should all be thoroughly mixed together in a mixing bowl. Almond flour, coconut flour, baking soda, cloves, nutmeg, cinnamon, and salt should all be combined in a different bowl. Mixing the dry ingredients into the wet ingredients gradually will create a smooth batter. Add the dairy-free chocolate chips and mix well. Use paper liners or coconut oil to grease or line a muffin pan. Evenly fill the muffin cups with batter. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven. After letting the muffins cool in the muffin tin for a few minutes, move them to a wire rack to finish cooling. Savor the flavor of your succulent Paleo Pumpkin Chocolate Chip Muffins!
