Pumpkin Chocolate Chip Muffins
Ingredients
-
2 ½
cups
almond flour
-
¾
cup
arrowroot powder
-
4
tsp
baking powder
-
½
tsp
sea salt
-
2
tsp
cinnamon
-
½
tsp
nutmeg
-
¼
tsp
ground ginger
-
¼
tsp
ground cloves
-
½
cup
unsalted butter, ghee, or palm shortening
-
1
cup
coconut sugar
-
2
eggs
eggs
-
¾
cup
pumpkin purée
-
1
tsp
vanilla extract
-
¾
cup
dairy free chocolate chips
-
¾
cup
chopped walnuts
Instructions
- Preheat the oven to 350ºF (177ºC) and prepare a muffin pan.
- Mix the almond flour, arrowroot powder, baking powder, salt, and spices in a large bowl.
- Cream the butter and coconut sugar until light and fluffy.
- Add the eggs and mix until combined.
- Incorporate the pumpkin and vanilla, mixing well.
- Gradually add the dry ingredients while mixing on low speed.
- Stir in the chocolate chips and half of the walnuts by hand.
- Divide the batter into the muffin pan and sprinkle the remaining walnuts on top.
- Bake for 20-25 minutes until golden brown and springy.
- Let cool in the pan for 5 minutes, then transfer to a cooling rack.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
70mg
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