Patsy’s Pumpkin Chocolate Chip Muffins (Paleo/Gluten Free) (Edit recipe)

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If a muffin could talk, this one would say "I'm the favorite!" and it would not be wrong. My mother in law was well known for her muffins and this one was always her most requested. If was the very first I gave a "Paleo" makeover to and it's pumpkin perfection. We enjoy this one year round, despite it being so "Fall forward" in flavor. The warm aroma of spices that fill up your kitchen will have you excited to enjoy one not long after they come out of the oven! A recipe share from our cookbook: "Back Porch Paleo, Homestyle Comfort Food from Our Table to Yours" - you can find it on page 16!

15 minutes

22 minutes to 25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	407
Fat:	25 g
Carbohydrates:	46 g
Protein:	5 g
Cholesterol:	30 g
Sodium:	399 mg
Fiber:	7 g
Sugars:	5 g
Calculated for total recipe.

Serves: 8-9

Ingredients

1.25 cups Cassava Flour
.75 cup Maple Sugar, can sub granulated sugar
1 Tbsp Pumpkin Pie Spice
1 tsp Baking Soda
.5 tsp Sea Salt
1 cup Dark Chocolate Chips, dairy free or your favorite
3 whole Eggs, room temperature
1 tsp Pure Vanilla Extract
.5 cup Salted Butter, melted & slightly cooled, can sub ghee or coconut oil
1 cup Pumpkin Purée, room temperature

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 385°F (196°C). Line muffin tin with parchment liners and set aside.
In a medium bowl, whisk cassava flour, maple sugar, pumpkin pie spice, baking soda, salt and baking powder together, toss chocolate chips set aside.
In a small bowl, whisk eggs, vanilla, ghee and pumpkin puree together until well combined, and eggs are all incorporated. Add wet ingredients to the dry ingredients and stir to combine with a rubber spatula.
Scoop batter into lined muffin tins; you should get eight to nine depending on how large you like your muffins. Bake for 22-24 minutes or until a toothpick inserted comes out clean.
Remove from the oven, let muffins sit for five minutes in the tin, then carefully remove to a cooling rack to finish cooling.
Enjoy that day or store them in the refrigerator for up to a week. Muffins freeze well and can thaw sitting out on the counter to come to room temp or you may warm them in the microwave.