Paleo Pumpkin Muffins
Yes, I know it is Spring and yes, I know it is definitely not Pumpkin Season – but, this is a Quarantine, people, so anything goes. I found this can of pumpkin in my pantry during a Spring Cleaning and knew I had to find a quick & easy way to use it. Enter my easy paleo pumpkin muffins!
These are great for anytime of the year as a quick grab&go food option. I adapted my regular Fall pumpkin recipe by swapping out the warm spices and only using cinnamon! This is also a great recipe for anyone cleaning out their cabinets during this quarantine (or at least pretending too)! But honestly, this recipe is fool-proof and I love that I can customize them depending on what I have on hand. I often switch out the chocolate chips for raisins (no I am not crazy) , walnuts, or craisins. I hope yinz enjoy them as much as we do 🙂
Paleo Pumpkin Muffins
Ingredients
- 2 Cups Almond Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Pink Himalayan Sea Salt
- 1/4 cup Olive Oil (you can use any oil of choice!)
- 1/4 cup Honey
- 2 Eggs
- 1/3 cup Pumpkin Puree
- 1.5 tsp Vanilla
- 1.5 tsp Cinnamon (I always add extra!)
- 1/4 cup Enjoy Life Chocolate Chips
Instructions
- Preheat your oven to 350 degrees and grease your muffin tin.
- Mix together all of your dry ingredients and make sure you get rid of any lumps.
- Make a well in your dry ingredients and add in the wet ingredients.
- Incorporate everything in together. If batter looks too dry, you can add in a splash of almond milk.
- Fold in your chocolate chips.
- Use a 1/4 measuring cup to put batter into the greased muffin tin. Top with extra chocolate chips.
- Bake at 350 degrees for 18 minutes. The sides should be golden brown and pulling away from the tin.