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.
INGREDIENTS:
¾ cup organic, canned pumpkin puree
4 eggs
1½ cups almond flour
¾ tsp baking soda
¾ tsp cinnamon
½ tsp ground cloves
¼ tsp ground nutmeg
½ tsp JF Spicy Salt
1/3 cup organic, pure maple syrup
1 tsp madagascar pure vanilla extract
½ cup chocolate chips (I like Evolved)
PROCESS
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. 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.