Pumpkin Chocolate Chip Muffins

Gluten-free and naturally sweet, these muffins can be made vegan by using an egg substitute. Photo by Marc Foster

Makes 12

Ingredients

3 eggs (or 3 tablespoons flax meal and 6 tablespoons warm water, for vegan version)

1 cup pumpkin puree

1/3 cup pure maple syrup

1 teaspoon vanilla extract

3 cups loosely packed almond flour

1 tablespoon pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chocolate chips, plus 2 tablespoons to sprinkle on top

Instructions

Preheat oven to 350°. Line a muffin pan with baking cups. If making this recipe vegan, mix together flax meal and warm water. Let sit for 5 minutes.

In a bowl, whisk together eggs (or vegan eggs), pumpkin puree, maple syrup and vanilla extract. Stir in almond flour, pumpkin pie spice, baking soda and salt. Fold in 1/2 cup chocolate chips.

Pour batter into muffin pan, then sprinkle remaining 2 tablespoons of chocolate chips on top. Bake for 40-50 minutes or until toothpick comes out clean in the middle of the muffins. Remove to a wire rack to cool before serving.