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chocolate chip pumpkin muffins

September 17, 2012

With all the talk of pumpkin spice lattes and fall heading our way, I knew something to celebrate the coming of a new season was necessary. Pumpkin is one of my favorite flavors, and mixed with chocolate I knew it would be a winning combination. This recipe is a bit on the healthier side, so I can eat more of them and feel less guilty. But feel free to modify to your taste.

1 ½ cups blanched almond flour

1 teaspoon baking powder

1 cup solid packed organic pumpkin

1/3 cup of walnut oil

2 large eggs

1 teaspoon pumpkin-pie spice

1 ¼ cups pure maple syrup

½ teaspoon baking soda

1 teaspoon cinnamon

½ cup chocolate chips (optional)


Preheat oven to 350 degrees.


Put liners in muffin cups.


Whisk together pumpkin, oil, eggs, pumpkin-pie spice, syrup, and baking soda in a large bowl until smooth, then whisk in flour and baking powder until thoroughly combined.


Divide batter among muffin cups (each should be about three-fourths full), and then sprinkle the tops with a little cinnamon. Bake until golden brown, about 25-30 minutes.


Cool in pan for 5 minutes, then transfer muffins from pan to rack and cool to room temperature. 


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