Pumpkin chocolate chip muffins were the very FIRST paleo muffin ever to get a Paleo make over here on the blog, and that was over three years ago! I had just starting experimenting with Otto’s Cassava Flour and learning my way around the whole “gluten free baking” thing. I’ve come a VERY long way in understanding how to adapt a standard recipe to a tasty Paleo version. For a history on what muffins (this one in particular) mean to our family, head on over to the original pumpkin chocolate chip muffin recipe for these babies. I was going to take it off the blog, but just don’t have the heart to, it has it’s place here. It was a key part of the journey.
Last week I had a thought that I should give this family favorite another try and come up with a “version 2.0″ that was simpler to make, adapt it so it uses only one flour and frankly make it taste more like the original. Oh, and take a few nicer pics…those have come a long way as well!! Thrilled that I nailed it on the first try! This happens ever so often and couldn’t be happier it was this muffin. Base on family reviews here, I’m pretty sure we’ll be making these year round and not just in the Fall, as we hope you will as well!
pumpkin chocolate chip muffins
one of the fluffiest grain-free & paleo pumpkins muffins around
Credit: backporchpaleo.com
Ingredients
- 1 ¼ c Otto’s Cassava Flour
- ¾ c maple sugar
- 1 tbls pumpkin pie spice
- 1 tsp baking soda
- ½ tsp Redmond Real Salt
- ¼ tsp baking powder
- 3 eggs, room temperature
- 1 tsp vanilla
- ½ c ghee, melted (or grass-fed butter)
- 1 c pumpkin puree (be sure it’s just the puree and not the pumpkin pie puree)
- 1 c dark chocolate chips
Directions
- Preheat oven to 385°. Line muffin tin with parchment liners, set aside.
- In a medium bowl, whisk cassava flour, maple sugar, pumpkin pie spice, baking soda, salt and baking powder together in a mixing bowl, toss chocolate chips set aside.
- In a small bowl, whisk eggs, vanilla, ghee, 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 8-9 depending on how full you like your muffins.
- Bake for 22-24 minutes or until toothpick inserted comes out clean.
- Remove from oven, let sit for 5 minutes in muffin tin then tip them over on their sides to finish cooling.
