Easy
50 MIN
Gluten-free and naturally sweet, these muffins can be made vegan by using an egg substitute.
Ingredients
SERVINGS: 12
- 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
1. Preheat oven to 350°.
2. Line a muffin pan with baking cups. If making this recipe vegan, mix together flax meal and warm water. Let sit for 5 minutes.
3. 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.
4. Pour batter into muffin pan, then sprinkle remaining 2 tablespoons of chocolate chips on top.
5. 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
