Almond Flour Chocolate Chip Pumpkin Muffins Recipe #Pumpkin #Harvest
When I went shopping, I loaded my list with butter, eggs, pumpkin, and honey. I knew I’d be baking up a storm as soon as the cool weather hit so I wanted to be prepared. I truthfully love to bake now, but that wasn’t always the case. I guess when you get into certain life changing situations, your outlook on life changes. This is how I feel about my daughter’s new gluten free diet. I don’t want her to miss out on anything so I am always baking and preparing healthy meals.
These almond flour chocolate chip pumpkin muffins are the type of muffins that you can make and freeze ahead of time. I baked two batches and froze half of them in air tight zipper bags for easy morning treats once school starts. There is nothing like running out of breakfast staples so I like to be prepared, and on the safe side.
Almond Flour Chocolate Chip Pumpkin Muffins:
- 2 eggs
- 2 1/2 cups of almond flour. I use Honeyville Brand
- 1/2 cup of pureed pumpkin
- 1/3 cup clover honey
- 4 tablespoons of melted butter
- 1 tsp of vanilla extract
- 3/4 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 1/2 teaspoons of cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of ground clove
- 1/2 cup chocolate chips *optional
Preheat your oven to 325 f
Line your muffin pan with 12 liners *recipe makes only 12 muffins*
In a stand mixer, mix everything but the almond flour, and chocolate chips
Once everything is mixed, add the almond flour, and then fold in the chocolate chips
Use an ice cream scoop to fill your muffin tins
Bake for 20-25 minutes, or until a toothpick comes out clean. Please note this muffins will not be fluffy in appearance like typical cupcakes, or muffins
I hope you enjoy your Almond Flour Chocolate Chip Pumpkin Muffins -please keep in mind that these freeze well. Just be sure to remove the cupcake liner, and do not pack anything on top of them until they are frozen solid.