grain-free chocolate chip pumpkin muffins

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Pumpkin season is officially here. I just can’t jump on the bandwagon in August, so I pretend that the cold weather isn’t coming until guess what, it’s actually here!. These Grain-Free Pumpkin Muffins are great any time of year, but satisfy that Pumpkin Spice craving that everyone is going crazy for now.

Autum is such a beautiful time of year, you can smell the change of season in the air. Unlike most baked goods, these muffins are a delicious and low sugar snack or breakfast with plenty of protein, fiber, and healthy fats.

I wanted a lighter, fluffier muffin rather than dense, so I combined almond flour, arrowroot and coconut to create the most amazing texture. I give these to the kids for breakfast, in their lunch boxes or as an afternoon snack. This batch makes 2 dozen, you can freeze half for later or share with friends. I think they would make a great treat to share for any upcoming Halloween party.

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To switch things up a bit and add some extra sweetness, I combined chocolate mini chips to the batter, but this is optional if you don’t feel comfortable with chocolate for breakfast. I think it is totally worth it, because chocolate is everything and the combo of pumpkin and chocolate is to die for!

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This time of year, pumpkin is king and I try to stick it in as many recipes as possible. Can you say smoothies, muffins, cookies, pies or even swing the savory way and add to soups, stews or our favorite skillets. Eating pumpkin can have many health benefits like

  1. high source of fiber

  2. may reduce cancer risk

  3. high in Beta carotene

  4. free radical neutralizing properties that can be great for the skin

  5. pumpkins can boost your immune system

  6. pumpkin seeds (check out this article)

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What you will need

How to put it together

  • Preheat oven to 350 degrees and line muffin tray with liners (I use these)

  • I make this recipe in a stand mixer, making it really quick and easy

  • In mixing bowl, combine pumpkin, olive oil, maple syrup, eggs and almond butter

  • Make sure wet ingredients are fully incorporated and in a separate, smaller bowl combine  coconut flour, almond flour, arrowroot salt, baking powder, baking soda and pumpkin spice. Using a whisk, stir it up to eliminate lumps

  • Pour dry ingredients into wet, making a thick batter

  • Add mini chocolate chips (optional)

  • Using a standard ice cream scooper, scoop batter filling each 3/4 way

  • Bake fo14-16 minutes using a toothpick to make sure they are cooked through

  • Cool before eating and store in a sealed container for up to a week or freeze