Pumpkin Chocolate Chip Muffins (Paleo, Gluten Free, Grain Free)

12 standard portions

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Ingredients

• 2½ cups finely ground almond flour
• 2 teaspoons pumpkin spice blend
• 1 teaspoon baking soda
• ½ teaspoon cream of tartar or 1 teaspoon lemon juice (added to wet ingredients)
• ¼ teaspoon Diamond Crystal kosher salt
• 1 cup canned pumpkin purée
• ½ cup honey
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup dark chocolate chips

Method

1. Heat oven to 350ºF with the rack in the middle. Line a muffin tin with parchment muffin liners or grease it well with ghee or coconut oil.
2. Combine the dry ingredients in a medium bowl: almond flour, pumpkin spice blend, baking soda, cream of tartar, and salt. Whisk the dry ingredients until uniform and set aside.
3. In a separate large bowl, add the pumpkin purée, honey, eggs, and vanilla. (If you’re using lemon juice in place of cream of tartar, add it to this bowl.) Use a hand mixer or whisk to blend everything together.
4. Here’s where you have to work quickly! Add the dry ingredients to the bowl of wet ingredients and mix until well combined.
5. Manually fold in the chocolate chips.
6. Divide the batter evenly into each muffin liner with a large ice cream scoop. If you’re feeling extra, dot the top with a few bonus chocolate chips so folks know what’s inside.
7. Bake the muffins in the oven at 350°F for 25 to 30 minutes, rotating the muffin tray at the halfway mark. The muffins are done cooking when the tops are golden brown and a toothpick inserted into the middle comes out clean.
8. Remove the muffins from the oven and transfer the muffins to a wire cooling rack to cool.