Pumpkin Chocolate Chip Muffins/Bread

Another fall recipe for you! These Pumpkin Chocolate Chip Muffins from Against All Grain can be made into muffins or bread. They are delicious, however I thought they were a little strong on the nutmeg and ginger, so I would cut those back a little next time. No picture for now, we ate them too quickly. :) Sorry for all the muffin recipes... my boys love any kind of carb/bread, so I like to always have some in the freezer or refrigerator for them. 

Pumpkin Chocolate Chip Muffins

Ingredients:

  • 2 eggs
  • 3/4 cup unsweetened almond butter
  • 1/2 cup real maple syrup or honey
  • 1/2 cup pumpkin puree
  • 3 Tbsps softened palm shortening, ghee or coconut oil
  • 2 tsps fresh lemon juice
  • 1 tsp vanilla extract
  • 1/2 cup arrowroot powder
  • 1.5 Tbsps ground cinnamon
  • 2 tsps ground nutmeg (I think I would do a little less)
  • 2 tsps baking powder
  • 1/2 tsp grated lemon zest
  • 1/2 tsp ground ginger (I think I would do a little less)
  • 1/4 tsp sea salt
  • 1/4 cup chocolate chips (dairy/soy/gluten-free if making them Paleo)

Directions:
    
    Step 1: Preheat the oven to 350 degrees. 

    Step 2: In a high-speed blender or food processor, combine the eggs, almond butter, maple syrup, pumpkin puree, palm shortening, lemon juice, and vanilla. Puree for 30 seconds, until smooth and creamy.

    Step 3: Add the arrowroot powder, cinnamon, nutmeg, baking powder, lemon zest, ginger, and salt. Blend for 30 seconds, until well combined. Stir in the chocolate chips by hand.

    Step 4: Fill the muffin cavities 2/3 full. Bake for 18 to 20 minutes, until a toothpick comes out clean when inserted in the middle. Or fill a loaf pan with the batter and bake until a toothpick comes out clean.

    Step 5: Store in the freezer or in a airtight container in the refrigerator for 1 week. 


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