It’s finally September, which means we are officially in PUMPKIN SEASON! And while San Diego may still be 85 degrees and sunny, but you bet your booty I’m making all the pumpkin things.
Plus, honey buns is secretly a basic betch and loves all things pumpkin spice, so he’s a happy camper when it’s this time of year.
These muffins are fluffy, rich, pumpkin-spicy, chocolate studded goodness. Plus they are paleo, grain free, gluten free, dairy free, and refined sugar free! So yes, I’ll be eating these for breakfast, lunch, and dessert.
I love using dark chocolate bars chopped up, it gives this extra rich and melty quality to the recipe that is absolutely divine. But you could always use chocolate chips, or swap for chopped nuts or some pumpkin seeds!
Pumpkin Spice Muffins
Ingredients
- 2 eggs
- 1/2 cup nut butter (peanut, almond, cashew all work)
- 2/3 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup coconut sugar
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 2 tbsp almond milk
- 1/2 cup almond flour
- 2 tbsp coconut flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 bar dark chocolate, chopped
Instructions
- Heat oven to 350
- Grease muffin tin with coconut oil.
- In a large mixing bowl, mix together wet ingredients until well combined.
- Add in dry ingredients, and mix thoroughly.
- Fold in chocolate chunks, and save some for topping muffins.
- Pour batter into cupcake tin – made 9 big muffins for me.
- Top with extra chocolate if you’re feeling *extra* like me.
- Bake for 18-22 minutes. Let cool and DEVOUR.