Holy October it's here: Pumpkin season. They are everywhere and in everything. But how can you enjoy this sweet fall favorite with out feeling like you gained a pumpkin? Try this lovely chocolate pumpkin muffin recipe.
When they came out of the oven, I swear to god they smelled like chocolate cake donuts. I can't wait to dunk these suckers in my morning coffee.
|Homemade Pumpkin Puree|
I made these into muffins and mini breakfast breads. It is a versatile, moist batter that can be whatever you want it to be: muffins, bread, pancakes, cake. You call it.
Either way, its delicious. I added 5 chocolate chips to each muffin and some pecans to the bread. This is totally optional. I also made my own pumpkin puree. Also optional. Use canned if you want! You will see butter in this recipe. You can always substitute coconut oil for butter in my recipes. It works just fine.
Paleo Chocolate Pumpkin Muffins
makes 18 muffins or 1 loaf of bread
1 cup almond flour
1 Tablespoon coconut flour
1 Tablespoon flax meal
1/4 cup cocoa powder
1 Tablespoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons butter
1 cup pumpkin pureé
1/4 cup honey
2 teaspoons vanilla extract
Preheat the oven to 350º. Line 18 muffin tins with paper liners or 1 loaf pan with parchment paper. In a large bowl, whisk together the almond flour, coconut flour, flax meal, cocoa powder, cinnamon, baking powder, soda and salt. In another bowl, melt the butter. Add the remaining wet ingredients to the butter, whisking well to combine. Fold the wet ingredients into the dry, stirring well to combine. Divide the batter into your muffin tins or loaf pan. Bake muffins 25-30 minutes or until a toothpick comes out clean; 40-50 minutes for a loaf of bread.