I’m just going to say it….I don’t think fall is complete without at least one batch of pumpkin chocolate chip muffins (or bread…bread is acceptable too) under your baking belt.
I really love fall. Like, really love fall. I love the colors, the smells, the holidays….but especially the food that comes with the season.
As a girl who grew up surrounded by the beautiful wilderness of Maine, fall was *the* season that you looked forward to the most. Everything was at its peak. Everything was beautiful and crisp and downright cozy. Fall is filled with so many amazing memories and good feels. Even though fall in San Diego looks quite a bit different than the falls I grew up with (um, what is with the 90 degree weather in September, Mother Nature!?), I still love and look forward fall each and every year.
I guess you can move a Maine girl to Southern California, but you can’t really take her roots out of Maine.
Pumpkin baked goods have been a fall staple in my kitchen for as far back as I can remember. Especially when you add chocolate to the mix (what is it about the combo of chocolate and pumpkin that makes such beautiful magic??). So when I found a can of organic pumpkin puree staring back at me on the grocery store shelf, and then said can magically ended up in my cart….I knew right away what fall staple I was going to get working (and munching) on.
Friends, meet One-Bowl Paleo Pumpkin Chocolate Chip Muffins!
Are you excited? You should be! They’re so awesome (I know, because I’ve only made (and eaten) 4 batches). If you love these, you’re probably going to also adore One-Bowl Paleo Lemon Muffins or Paleo Green Smoothie Muffins!
- 2 tablespoons avocado oil or melted coconut oil
- 1 1/2 cups almond flour
- 3/4 cup tapioca flour
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 eggs, large
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1/4 cup maple syrup or honey
- 1/2 cup full-fat coconut milk
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/3 cup high quality chocolate chips
Prep time: Cook time: Total time: Yield: 12 muffins