Well it is officially fall and that only means one thing….pumpkin everything. I decided to kick off fall a little early last week by doing some recipe testing and the results were flawless..
I am very excited to share this delicious recipe for Paleo Chocolate Chip & Walnut Pumpkin Muffins. I combined and changed around a few existing recipes I found online and came up with this new fall treat! Perfect for a breakfast treat, midday snack or even late night dessert…
Feel free to sub out the chocolate chips and walnuts for different fruits and/or nuts to make a flavor combination you enjoy best..
Paleo Chocolate Chip & Walnut Pumpkin Muffins
Ingredients:
2.5 cups of almond flour
3/4 tsp baking soda
1/2 tsp sea salt
1/2 cup pumpkin puree
3 eggs
2 tbs maple syrup
2 tbs of coconut oil (melted)
1 tbs vanilla extract
1 tsp apple cider vinegar
1/4 tsp of the following: cinnamon, nutmeg & pumpkin pie spice
1/4 cup of dark chocolate chips
crumbled walnuts (for topping)
Directions:
Preheat oven to 350 degrees.
Spray a muffin tray with coconut oil or place in cupcake tins to prevent sticking.
Mix all the dry ingredients together in a large bowl.
In a seperate bowl, mix all the wet ingredients then combine both bowls and mix together well.
Place into muffin tins only filling the batter about 1/2 way.
Top each muffin with a few walnut pieces.
Bake for 15 minutes and then let cool for 10.
ENJOY 🙂