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Chocolate Chip Pumpkin Muffins

October 25, 2013 by predominantlypaleo 8 Comments

 

Chocolate Chip Pumpkin Muffins

In the name of Fall, here is another delicious pumpkin morsel! Baking just seems like the right thing to do when the temperatures drop, but finding tasty treats of high quality is always the name of the game.  When your two year old keeps requesting more, more, more, you know you’ve hit it the sweet spot!! 

ingredients:

  • 3/4 cup arrowroot flour
  • 1-2 tablespoons coconut flour
  • 2/3 cup sunflower seed butter
  • 1/2 cup pumpkin puree
  • 2 eggs
  • 1/2 cup 100% maple syrup
  • 3 tablespoons avocado oil (or palm shortening)
  • 1 teaspoon vanilla
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon allspice
  • 2 teaspoons nutmeg
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/4 teaspoon pink himalayan salt
  • 1 cup enjoy life mini chocolate chips 
  1. preheat oven to 350 degrees
  2. combine all ingredients 
  3. grease muffin tin, donut tin, or bread pan
  4. bake for approximately 20 minutes (longer for bread loaf). toothpick should come out clean and tops of muffins should be a rich golden brown
Chocolate Chip Pumpkin Muffins
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Filed Under: baked goods, dairy free, gluten free, grain free, nut free, refined sugar free, soy free, yeast free

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Comments

  1. Gwyneth says

    November 18, 2014 at 7:04 pm

    We are enjoying the double batch of chocolate chip pumpkin muffins! I made them yesterday and they are simply divine! Thank you so much for sharing this wonderful recipe!

    Reply
    • predominantlypaleo says

      November 18, 2014 at 7:54 pm

      So happy to hear!!! A great recipe for this time of year right?

      Reply
  2. lori says

    August 30, 2015 at 4:23 am

    What can I sub the Stevia with???? Thx!!

    Reply
    • predominantlypaleo says

      August 31, 2015 at 3:22 am

      Try the sweetener of your choice, you might need to alter other ingredients accordingly.

      Reply
  3. dale says

    August 30, 2015 at 3:35 pm

    Have you tried making any baked items like this using Lakanto Monkfruit Sweetner? I only recently learned about it and have yet to try it. Just curious.

    Reply
    • predominantlypaleo says

      August 31, 2015 at 3:24 am

      I have not tried it yet. If there was a good source I sure would try though!

      Reply
  4. Debbie WIcks says

    September 2, 2016 at 9:39 pm

    Hi,
    Silly question, is arrowroot flour the same as arrowroot starch?

    Reply
    • predominantlypaleo says

      September 2, 2016 at 10:03 pm

      Yes or you could use tapioca too!

      Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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