Celebrate the fall season with these paleo friendly muffins. They are a smooth blend of pumpkin, spices and chocolate. We find these muffins pair well with a cold glass of almond milk.
Preheat your oven to 350 degrees. Line a single cupcake tin with parchment paper liners. I prefer to use the Unbleached Large Baking Cups by If You Care.
2
Begin my adding your dry ingredients to your mixer and whisking to remove clumps.
3
Add pumpkin, eggs, maple syrup, coconut oil and vanilla extract to dry mixture. Stir until well incorporated.
4
Fold in dairy free mini chocolate chips.
5
Scoop batter into muffin tin using a 1/4 cup to ensure equal sizing. Smooth out the tops.
6
Bake for 20 to 23 minutes or until a toothpick comes out clean.
Preheat your oven to 350 degrees. Line a single cupcake tin with parchment paper liners. I prefer to use the Unbleached Large Baking Cups by If You Care.
2
Begin my adding your dry ingredients to your mixer and whisking to remove clumps.
3
Add pumpkin, eggs, maple syrup, coconut oil and vanilla extract to dry mixture. Stir until well incorporated.
4
Fold in dairy free mini chocolate chips.
5
Scoop batter into muffin tin using a 1/4 cup to ensure equal sizing. Smooth out the tops.
6
Bake for 20 to 23 minutes or until a toothpick comes out clean.
Diagnosed with Celiac Disease eleven years ago, I've been on a journey discovering what it means to be truly healthy. Join me as I share my personal fitness goals, gluten free recipes I've tried, travel tips, curly hair product reviews and all things creative.
AuthorJennifer LeighCategoryBreakfast, Snacks
